Green Pasta

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

250 g spinach, pureed (frozen)
400 g flour (wheat flour type 405)
50 g semolina (fine durum wheat semolina)
0.5 teaspoon ½ salt
2 egg (s)

Instructions

Mix the spinach, flour, durum wheat semolina and salt and pile on a board. Make a well in the middle, add eggs. Whisk eggs with a little flour and, if necessary, add a little water. Knead with the heel of your hand until you get a smooth, malleable dough. The dough is optimal when it separates from the wooden board and the surface is shiny.
Shape into a ball, cover with a cloth and let rest for about 30 minutes.
Shape pasta dough:
Roll out the dough ball from the center on a floured baking board.
When rolling out with the pasta machine, reduce the roller thickness from time to time. Place the strips of dough lightly floured next to each other and let them dry briefly.
With the appropriate attachment on the pasta machine, cut the dough into narrow or wide noodles.
For filled pasta, cover half of the sheet of dough and beat the other half over it.
Press the dough around the fillings, cut out squares or cut out rounds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.