Spinach, flour, and a little patience: the secret to green pasta that tastes like home.
Fresh, Green & Homemade: The Magic of Green Lasagna Pasta
Forget yellow pasta sheets: we’re going green, the real kind, made with fresh spinach blended into a smooth, velvety cream. They’re the perfect base for lasagna that looks impressive before you even take a bite, beautiful to look at and easy to slice. A classic from Emilia’s culinary tradition with a colorful twist.
Green pasta sheets: the fresh pasta for dream-worthy lasagna
Description
These intensely green pasta sheets are made with fresh blended spinach, making them soft and easy to work with and perfect for lasagna that makes an impression before it even reaches the table.
Ingredients
Instructions
- Prepare the spinach 🌿
First things first, let’s take care of the spinach. It’s what gives the pasta that beautiful green color, but more importantly, we need to remove as much water as possible.
Wilt the spinach in a pan with a splash of water and the lid on. 5-6 minutes is all it takes, just until the spinach has completely wilted.
Squeeze the spinach like there’s no tomorrow: the drier it is, the smoother and less sticky your pasta will be.
Blend the spinach until you have a smooth, even cream. - Make the dough 🥣
Pile the flour onto your work surface and make a well in the center. Add the blended spinach, eggs, and a pinch of salt.
Using a fork, start mixing the ingredients from the center, gradually bringing in the flour from the sides.
Once the mixture starts coming together, switch to your hands and knead until you have a bright green, smooth, and elastic dough.
If the dough is too sticky, add a little flour at a time, but don’t overdo it. It should remain soft and easy to work with. - Let the dough rest ⏱️
Wrap the dough in plastic wrap and let it rest at room temperature for 30-40 minutes.
This allows the dough to relax and makes it much easier to roll out.
Don’t rush it: the pasta will thank you and roll out much more easily. - Roll out the pasta 🍝
Divide the dough into 4-5 pieces, enough to make the sheets needed for the seven layers of lasagna.
Flour your work surface well and roll out each piece using a pasta machine or a rolling pin.
Roll the sheets until they are the size of your baking dish and about 0.5 mm thick.
Don’t be afraid to use a little extra flour during this step. It’s better to have well-floured pasta sheets than sticky ones that cling to everything.
Once ready, your green pasta sheets are perfect for making Lasagne alla Bolognese.
Notes
- How to Freeze Fresh Egg Pasta ❄️
If you want to save some pasta sheets for another time, place them on a well-floured tray or cutting board. Sprinkle a little more flour over the top and cover them with plastic wrap before placing them in the freezer.
Wait until the sheets are completely frozen and firm before transferring them to freezer bags. This will prevent them from sticking together.
One last tip: don’t thaw the pasta sheets before using them. Add them directly to the lasagna while still frozen and proceed with the normal oven cooking. This will help them keep their texture.