Homemade Spinach Basil Pasta

🕒 Prep: 30 min
🔥 Cook: 2 min
🍽 Serves: 4
★★★★★
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If you've never made pasta from scratch, this Homemade Spinach Basil Pasta is a game-changer. It's fresh, vibrant, and packed with flavor that store-bought pasta just can't compete with. Perfect for a cozy dinner at home that feels a little special.

Ingredients for Homemade Spinach Basil Pasta

All-purpose flour provides the structure and base for your dough. It’s versatile and perfect for pasta making. Eggs add richness and help bind the dough together, ensuring it rolls out smoothly. Fresh spinach and fresh basil not only bring gorgeous color to your pasta but also infuse it with refreshing, earthy flavors. Salt enhances the taste of all the ingredients, making each bite more savory. A touch of olive oil adds moisture and a hint of richness to the dough.

Tips & Tricks

  • If the dough feels too dry, add a teaspoon of water. If it’s sticky, sprinkle with a bit more flour.
  • Chill the dough in the fridge if your kitchen is warm; it will make rolling easier.
  • Use a pasta drying rack or improvise with a clean broom handle to dry your pasta if you’re not cooking it immediately.

Serving Suggestions

This pasta pairs beautifully with a simple garlic and olive oil sauce or a light cream sauce. Consider topping with freshly grated Parmesan and a sprinkle of toasted pine nuts for added texture and flavor. A side of roasted vegetables or a crisp green salad makes for a complete meal.

Frequently Asked Questions

Can I make this pasta without a pasta machine?
Absolutely! A rolling pin and a sharp knife are all you need to roll and cut the pasta.
How can I store leftovers?
Fresh pasta can be stored in the fridge for up to 2 days or frozen for longer storage. Just ensure it's well-floured and in an airtight container.

Homemade Spinach Basil Pasta Recipe Walkthrough

Start by grabbing a large mixing bowl. Add your flour and salt, giving them a quick whisk to combine. Now, make a well in the center — this is where all the magic happens. Crack in the eggs, then add the spinach, basil, and olive oil. Using a fork, start incorporating the flour into the wet ingredients, pulling from the edges of the well until a shaggy dough begins to form.

Once the dough starts coming together, turn it out onto a lightly floured surface. Knead it for about 8-10 minutes. You’re looking for a smooth and elastic texture, which means it’s ready to rest. Wrap it in plastic wrap and let it sit for 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out.

After resting, roll out the dough using a pasta machine or a rolling pin to your desired thickness. If you’re using a machine, start on the widest setting and gradually move to the thinner settings. For those rolling by hand, aim for about 1/8 inch thick. Cut the pasta into your favorite shape — fettuccine or tagliatelle are great options.

To cook, bring a large pot of salted water to a boil and add your pasta. Fresh pasta cooks quickly, so keep an eye on it! In just 2-3 minutes, you’ll have perfectly al dente pasta ready to be devoured.

Why You'll Love This Recipe

  • Quick to make and always impressive.
  • Rich in flavor thanks to fresh spinach and basil.
  • Customizable to your preferred pasta shape.
  • A great way to sneak in extra greens.

Ingredients

2 cups all-purpose flour
3 large eggs
1/2 cup fresh spinach, finely chopped
1/4 cup fresh basil, finely chopped
1 tsp salt
1 tbsp olive oil

Step-by-step Instructions

1. In a large bowl, mix flour and salt.
2. Create a well in the center and add eggs, spinach, basil, and olive oil.
3. Gradually mix the flour into the wet ingredients until a dough forms.
4. Knead the dough for about 8-10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
6. Roll out the dough using a pasta machine or rolling pin to desired thickness.
7. Cut into desired pasta shapes, such as fettuccine or tagliatelle.
8. Cook the pasta in a large pot of salted boiling water for 2-3 minutes until al dente.

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