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Gluten-Free Spinach Pasta

By: Jenny Finke from
Gluten-Free Spinach Pasta
Gluten-Free Spinach Pasta

"There's something special about homemade pasta... and there's something even more special about making homemade gluten-free pasta from scratch at home. I decided to make homemade gluten-free pasta with a twist by adding fresh spinach and turning it into gluten-free pasta verde or spinach pasta. I love infusing homemade pasta with delicious and nutritious spinach. This pasta truly tastes as incredible as it looks - I promise! I can't get enough of this pasta and I suspect either will you!"

NotesYou may need to add a little extra flour to ensure you get the right consistency for your dough as measurements can vary from person to person. If your dough is too sticky, simply spread some flour on a flat surface and fold in the extra flour until desired consistency is achieved. Remember, cook your pasta in boiling water for no more than one minute. It cooks fast - don't leave the pot unattended.

Serves6 people

Preparation Time45 min

Cooking Time1 min


  • 8 ounces Raw spinach
  • 3 cups Gluten-free 1-to-1 baking flour (like Bob's 1-to-1 gluten-free flour blend) plus extra for flouring surfaces
  • 4 Large eggs
  • 1 dash Kosher salt (reserved for salting boiling water)
  1. First blanch, shock and squeeze spinach. To do this, add spinach to a boiling pot of water for 1 minute (blanch).

  2. Then drain and put spinach into an ice water bath (shock).

  3. Once spinach is cool to the touch, squeeze out all the excess liquid.

  4. Add spinach to food processor and pulse 5-6 times to chop spinach.

  5. Add flour and eggs to food processor and continue to mix all the ingredients until the dough comes together in a ball. You want your dough slightly sticky but not crumbly. I had to add a little more than two tablespoons of extra flour to get the right consistency.

  6. Remove dough from food processor and place onto a floured surface.

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