Homemade Spinach-Basil Pasta

Let me just get one thing out of the way:  I’m not the kind of girl who makes her own pasta.  I don’t even bake my own bread.  I like buying stuff at the store in nice convenient packages.  So if you’re like me and saw this post title and immediately became uninterested, well turn around and become interested for 2 more minutes.  I’m not suggesting you go all I-make-everything-from-scratch here.  I’m suggesting you go all dude-I-just-made-my-own-freaking-noodles-for-dinner-because-I’m-awesome here.  Making pasta sounds kind of scary, and most people think you need a big ol’ pasta cranker machine thingy and 7 free hours in a day, but it’s not so!  Believe it or not (no, seriously, believe it) making noodles is actually sooooo easy.  Like, 3 ingredient and 5 minutes easy.  For real.  It’s a super fun thing to try for a special dinner, or a fun project to make with your kids, or simply to learn a new skill in the kitchen so you can casually drop into everyday conversations things like, “One time, when I was making my own noodles from scratch…”  My boys thought it was SO cool that we turned green goo into green playdough and green playdough into green noodles.  Which we then ate for lunch.

You can make pasta by hand or in a food processor, so don’t worry if you don’t have any special appliances.  You’ll see in my photos that I’m making mine in my Blendtec Blender.  Blendtec just came out with this new Twister Jar.  Those of you with Blendtecs, have you seen these yet??  You need one.  It’s a smaller jar, you can see the size comparison in the photo below, and the tines at the bottom are designed to scrape everything of the bottom and reach all the way to the sides of the jar.  It also has an extra lid with 2 prongs that go down.  You can turn the knob on the lid as the blender processes and it scrapes everything off the sides of the jar and pushes it into the middle.  The new Twister Jar is specially designed to make thick things like nut butters, thick ice cream and milkshakes, baby food, hummus, and doughs much easier to blend.  It’s also great for smaller portions, like single serve smoothies or a little batch of salad dressing.

No, this isn’t an advertisement or sponsored post- I just want you to see how awesome the Twister is so you’ll want one.  Just in case we ever give one way.  Like tomorrow.  What?  You wish we’d give away 2?  Okay.  Huh?  If you get a Twister Jar then you need a Blendtec to go with it?  Fine, whatever.  Two of those too.  But only because you asked nicely.

So, super-powered blender or food processor, either one works.  Pasta is super basic, we’ll start with an egg and a little water.

Add a big bunch of spinach, and if you like- some fresh basil leaves too.  You need about 3 cups total; I use 2 cups spinach leaves and 1 cup basil.  It all looks the same, so you can play around with that ratio if you want.

Just roughly tear up the leaves as you pop them in your machine.

Push the leaves down and pulse until it’s nice and smooth and vibrantly green.  Scrape down the sides if you need to.

Then add a little flour.  We’re just using regular all purpose flour here.  Some pastas use semolina, others a blend of the two.  All purpose white flour works great here and makes a very tender noodle.

Pulse that until the dough comes together and is well mixed, it should form into a ball on it’s own.  If it doesn’t, no worries.  Don’t add more flour, just scrape it into a ball yourself.  If you’re making the dough by hand, you’ll still need to somehow puree the spinach and egg mixture, but after that you can use a fork to mix and then knead by hand.

The dough will be pretty soft, and a little sticky, but you want to avoid adding a lot of extra flour because that will make your pasta tough and we want to keep it nice and delicate.  If you have a silicone baking mat, use that.  I spray my mat with nonstick spray, and then I spray my rolling pin and the top of the dough with spray as well.  If you’re using a regular cutting board (and not a silicone mat) I’d suggest a very lightly floured board and then spray top of dough and rolling pin with nonstick spray.

Now.  Here’s the trick to homemade pasta, and you better be listening.  You have to roll it thin.  Like, paper thin.  As thin as you can roll it without it breaking.  It will plump up when it cooks, so if you cut it thick it ends up being chewy and gummy and then you’ll be mad at me.  Make it right and it’s delish.  Roll it thin and it’s soft and tender.  I suggest rolling out half of the dough at a time so you can get it pretty thin.  Just use a pizza cutter to slice thin strips.  (Yes, I cut on  my silpat– I’m crazy like that.  Livin’ on the edge, baby!  My pizza cutter is super dull so it’s no biggy.  If you’re worried, get one of these.)

Simmer the noodles in salted water for about 5 minutes and drain.  Make sure to liberally salt your water, there’s no salt in the dough so the water really adds flavor too.  How fun is that color?

That’s it!  You’ve got amazing homemade pasta.  That you made yourself.  With your own hands.  Because you’re awesome like that.  Make sure you tell everyone at least 8 times during this meal that you made the noodles yourself.

With a flavorful homemade noodle like this, I think it’s a shame to drown it in heavy sauce.  So my favorite topping for this is a drizzle of olive oil, a big squeeze of fresh lemon juice, salt and pepper, and a liberal amount of Parmesan cheese.

Right after I took this photo, I tossed in some roasted tomatoes and grilled chicken, and it was amazing.

It’s also super yummy with pesto.

 

 

 

 

Fo’ realz…you want a Blendtec?  You want the Twister jar too?  Be here tomorrow for details.  If you leave a comment on this post trying to enter a giveaway that doesn’t exist yet, we can no longer be friends.  Consider yourself warned.

 

80 comments

  1. Totally checking out the Blendtec giveaway whenever you post it. I’ve been secretly desiring one for about 2-3 years now. And, of course, that will save my husband $330+ if I were to win it!! LOL And I will totally make this if I win it!! Along with spinach ice cream, which will be the very first thing my kids request…seriously…..

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  2. I never thought to mix dough in a blender! HUH! I make my own egg noodles for chicken noodle soup, and you’re right—it REALLY isn’t hard, gives it a more rustic feel, and is REALLY fun to brag about! Anyway, love this idea! This would be a great way to get my husband to eat his greens!!

  3. I’ve always made my pasta in a food processor but it never occurred to me to try it in a blender. And I’ve been itching to try a spinach pasta. Thanks for the idea. I will check back for the contest.

  4. I’m totally going to go all dude-I-just-made-my-own-freaking-noodles-for-dinner-because-I’m-awesome, but not until next week because this week is crazy busy and then I have family coming into town and then we have the last of our 6-birthdays-in-one-month and as soon as that’s done I am going to try this. Cant’s wait!

  5. Ooh, question. Can you make the noodles earlier in the day? Would you leave them out to dry like dry pasta or would you cover and refrigerate so they stay moist? If I can make the noodles early in the day and just cook them for dinner, I might be able to try them today.

  6. You guys are so great… And kind… And nice and giving and all things wonderful! 🙂 just hoping the noodles aren’t the only thing that I can butter-up before tomorrow’s big give away!

  7. My husband and I were so excited to get an Atlas as a wedding present this summer; we’ve made homemade pasta every Sunday since. I’m curious to see if this recipe will roll well or not, but the flavors sound delicious!

  8. I tried making pasta a couple of weeks ago and committed the cardinal sin of not rolling it out thin enough, and, yes, I will agree with you that the product was gummy and chewy. My family still ate it though, thank goodness!! I can’t be a domestic goddess every night!!

  9. This is definitely something I will be making with my girls. Do you think this would work with kale, in place of the spinach?

  10. I will definitely be back tomorrow but today I wanted to say thank you for helping demystifying the process of making pasta for others. I have to admit it is something I’ve done off and on for years (my grandma taught me when I was a girl but we made our noodles thick so they would hold up in her chicken noodle “soup”, it was more like a stew… so thick and filled with all matter of goodness!) Now I think I am going to have to make up so delicate pasta to be served with our leftover chicken for dinner on this blustery day! Thank you once again!!

  11. Those noodles just look awesome! And to add fresh basil leaves in there too sounds delicious! Can’t wait to give it a try.

  12. These look amazing and I can’t wait to try them but I have a question, Can you put a different veggie in there – like butternut squash? How much would I need to use? We grow a lot of butternut squash and these noodles mixed with butternut squash noodle — a match made in heaven!

    1. In case you didn’t see my answer:

      Yes! Once the pasta is cut, let it sit out and dry longer, like at least an hour. By then it should be dry to the touch and you can place in an airtight container or ziplock bag. You can store it in the fridge for up to 3 days and in the freezer for up to 3 months.

  13. My kids love pasta and I need a way to get more veggies into them, so so so going to try this recipe!

  14. I tried to make my own pasta earlier this year and it was an epic fail. Maybe I’ll try one last time.

  15. Is there a way to make this and freeze it? Never made pasta so not sure if you could freeze it before or after cooking/partially cooking?

    1. Yes! Once the pasta is cut, let it sit out and dry longer, like at least an hour. By then it should be dry to the touch and you can place in an airtight container or ziplock bag. You can store it in the fridge for up to 3 days and in the freezer for up to 3 months.

      1. Thank you so much!! 🙂 Just made some (Ive never made pasta before) so it was pretty messy and not pretty like yours but VERY good!! Thanks for the recipe – my garden basil thanks you for putting it to good use today!

  16. Two of my favorite things combined, spinach and pasta. Love it. Can’t wait to try this. On top of all that a giveaway tomorrow for a Blendtec Blender. I really want one of those. Thanks for making my day.

  17. OH GREAT! No I totally want to run out and by the OXO pizza cutter! Thanks for making me want something I didn’t even know existed! 🙂 Cant wait to try this recipe

  18. WOW! I used to be able to buy a delish fresh spinach pasta in the market, but it is no longer available! Cannot wait to try this one! Thank you for all the wonderful ideas and instructions!

  19. One of my favorite memories was the first time my (then) new husband and I went to visit his grandparents. She had a tiny kitchen in a double-wide, a bowl, a spoon, and a rolling pin, and she made the most wonderful noodles I’d ever eaten! In my even tinier kitchen, I rarely get out all the stuff to make homemade noodles, but these might just get me to do it.

    Have you ever made spaetzel? It’s even easier, since you don’t have to roll it out. I use the large holes in my ricer to make it.

  20. This looks delicious. You talked in one of your posts about how to add pasta to a soup without the pasta sucking up all the broth. I have looked everywhere and can’t find that post! Can you help me?

  21. I love making homemade pasta! And I don’t find that using the kitchenaid attachment takes too much time though your method is much faster. And with spinach and Basil? That sounds like a great combine to try!

  22. Ever since working at Jamba Juice 11 years ago I have wanted a blendtec. If I ever get one I will make these noodles. I can only imagine how awesome they are with all of that basil. 🙂

  23. Please beg Blendtec to send me one of their products for free. Ü My husband doesn’t think it’s worth the cost. Some how I need to convince him it is.

    This pasta sounds amazing. If it wasn’t almost midnight I would make it right now. You two are amazing! Thank you Kate and Sarah for being so awesome at what you do!

  24. Thank you for posting this!! I’ve been wanting to try making pasta, but it’s intimidating. Plus, this is great for little ones. Super fun color AND a healthy boost from spinach. Love it.

  25. I made this last night and had some trouble with it being too wet but didn’t want to add too much extra flour… I rolled it on my silicone mat but then it was sticking (I sprayed it with nonstick spray, but maybe not enough). So I actually dried them out a bit in a 200ishºF oven so I could get them off and then boiled them as usual.

    They were delicious (and a lot easier than a recipe I used in the past where I had to cook the spinach beforehand!)! Definitely a make-again recipe in our house! Thanks so much! 🙂

  26. Love the color! Nothing is better than a wonderful home made noodle. Thanks so much! Would love to have a blendtec one day!

  27. Well, if I were to win a blendtec, I would first blend up some golf balls. . . Or, we would have smoothies for breakfast, lunch and dinner until we tired of them, if that is possible.

  28. Made the pasta using my little processor (purchased 1999). The recipe was wonderful. Would love to have the Blendtec in my home. Have purchased your new cookbook for myself and 3 for holiday gifts. Have a great day and a wonderful weekend. ANd many thanks for bringing us your wonderful ideas and recipes.

  29. I would love a blendtec!! How cool. I love your blog and I have your recipe book on my Christmas list 🙂

  30. So yummy! We loved this recipe! I used some arugula as well, because I had it on hand. I did have to knead the last of the flour in by hand because I do not own a fabulous BlendTec 🙂

  31. With the way prices on groceries are always going up I have always thought I’d like to start trying to make some of the more costly staples. I’ve heard homemade mayonnaise is wonderful. I’d also like to learn how to make bread which seems very intimidating . I think the Blentec Blender would work great for that purpose. I have a very small food processor and a hand mixer but they just won’t do the job. I also have made noodles but not for years just may give them another go. We’ll see???

  32. I am always blending things in my regular blender I shouldn’t. I always am thinking, this is going to be it and even though it sounds funny, it keeps on going. It would be nice to have a blender that could handle the jobs I put it through. And to make pasta, who knew? I would defentaly try that.

  33. I LOVE smoothies of all sorts. They can be so quick for a small meal with complete nutrition. But I like mine thick with plenty of ice in it, so a regular blender just won’t do, but I’ll bet the Blendtec can make one heck of a smoothie.

  34. I LOVE OBB! I’m only 13 but I sure do love to cook and I love to make OBB recipes! They are easy and delicious! I can’t wait to get the cookbook; I’m asking for it for Christmas. I would love have this blender so that I can make even more stuff!!

  35. So I just made this pasta and it was edible, but only barely. The dough was super sticky and hard to manipulate. I eventually added 1/2 cup extra flour but even that didn’t help much. I managed to roll it out but couldn’t get it thin enough so it cooked up like big green worms. 🙂

    I’ve made pasta before, and I think the ratios in this recipe might be goofy. I did, however, like the flavor and color, so I think I’ll try again to add a spinach / basil puree to pasta dough, just probably won’t use this recipe.

    1. By the way, I served it with mushrooms, zucchini, cherry tomatoes, and green beans, all grilled on an indoor grill pan. And olive oil, lemon & parmesan cheese to top it off. The flavor combos were delicious.

  36. The pasta looks amazing and a bit (well, a lot) easier than I would have imagined.

    That blender also looks like something that I would love. 🙂

  37. I made this last night for dinner, and I thought it turned out really well! I don’t think I rolled my noodles quite thin enough, and I must not have packed my spinach and herbs loosely enough because I had to add an extra egg and some water even to get it to form a ball. But they tasted awesome, especially with some roasted tomatoes on them! Any way you could give us weights on how much spinach and basil so I don’t add too much?

  38. So I made this tonight and here is what I found…. I own a blendtec but I don’t have the new twister jar. When I blended it inmy blendtec standard jar it didn’t blend well… It needed more liquid to blend properly. (I didn’t add anymore though). I think using a food processor would work better if you dont have this twister jar. I am a big make.your.own.pasta.crazy.lady basically for bragging rights! After getting my dough formed into a ball I used my kitchen aid pasta roller attachment to roll out the dough and it became a little gummy. I managed to get it cut in noodles and it still turned out! That’s why I love making pasta it’s quite forgiving. But this recipe is delicious!!! My son (who will not eat anything green) ate 2 servings. Even after he said he knew there was spinach in it! I was shocked! It was very tasty. Next time I will use food processor though. Thanks ladies

  39. I have made this a few times in my food processor and love it! Do you think you could use a different kind of flour? I love quinoa pasta but it’s uber expensive at the store and wanted to play around with making my own.

  40. I have made this twice now, and both times it was super sticky. What did I do wrong? It still tasted good once I got it rolled out, but I know I added a lot of extra flour when I rolled it out and it turned out a bit tougher because of it…

  41. I made this recipe tonight (along with the Maggiano salad and garlicky parmesean cauliflower recipes), and overall really liked it. Using cooking spray and a silpat seem to be a must to me. I think I would make it again, and probaly be able to make it better the second time. My 3 year old LOVED it which was completely shocking, and my husband also enjoyed it. I found it to be surprisingly light and had great flavor. Definitely a unique take on pasta making!

  42. I made these last night and LOVED them! Turned out perfectly! I used my food processor instead of my blender, but other than that followed the recipe exactly and they were awesome! 🙂 Took my 30 minutes from start to IN MY MOUTH!

  43. I just made this tonight and it was awesome. I’m one of those “I gotta make everything from scratch” people that you mentioned but I’ve never tried my hand at pasta. It turned out perfect!. Super easy, beautifully tender, and delicious. I served it with Alfredo sauce (homemade of course) and it didn’t take away from the pasta as much as you’d imagine. And to think this all started with a google search for ” I have leftover basil”, hah! Will definitely make again and I can’t wait to brag about it to my Italian friends.. Especially since I’m 100% Irish! Thank you so much for the recipe. Oh and btw, I just ordered myself a blendtec designer series and included the twister jar. You pitch a good sale. 🙂

  44. Does this spinach-basil pasta freeze well? I’m big on spinach, basil, and the fact that there is no dairy in this recipe. But some of my family members are big into green anything. So I’ll be just myself eating this.

  45. I doubled this fantastic recipe and made it in minutes using a 14 cup food processor. What a great way to use up that New Zealand Spinach from my late fall garden. I also liked using the pizza wheel technique to speed up the cutting. I served the luscious green noodles with butter and Parmesan cheese. My spinach hating husband loved them! This recipe is a keeper. Thanks.

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