If you've ever dreamed of creating restaurant-quality Italian pasta at home, this Spinach Tagliatelle Recipe is your golden ticket. I'm talking about silky, vibrant green ribbons of fresh pasta that taste like they came straight from a Tuscan kitchen, not a box. The best part? You don't need to be a professional chef to nail this Spinach Tagliatelle Recipe; just follow my tested method, and you'll be twirling fork after fork of these gorgeous spinach noodles in no time.
I've spent years perfecting this homemade spinach pasta recipe, and I'm sharing every trick I've learned along the way. Whether you're craving a healthy vegetarian pasta dish for a weeknight dinner or want to impress guests with fresh tagliatelle with spinach, this Spinach Tagliatelle Recipe delivers incredible flavor with simple ingredients. Trust me, once you taste homemade tagliatelle, you'll never look at dried pasta the same way again.
Why This Spinach Tagliatelle Recipe Changes Everything
This isn't just another Italian spinach pasta dish; it's a game-changer. The secret lies in blending fresh spinach directly into the pasta dough, creating those stunning emerald-green noodles that are as nutritious as they are beautiful. Unlike store-bought spinach fettuccine, this Spinach Tagliatelle Recipe gives you control over texture, thickness, and freshness. Plus, the natural spinach flavor is subtle enough that even picky eaters won't notice they're eating their greens.
What makes this Spinach Tagliatelle Recipe stand out is its versatility. Pair it with a creamy spinach tagliatelle sauce, toss it with butter and parmesan, or go fancy with a homemade truffle pasta sauce. The Italian spinach noodles hold up beautifully to any sauce you throw at them. I've tested this recipe dozens of times, adjusting ratios and techniques until it was absolutely perfect; now you get to benefit from all that trial and error.
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Ingredients
For the Fresh Spinach Pasta Dough:
- All-purpose flour
- Eggs
- Fresh spinach (blanched and squeezed dry)
- Olive oil
- Salt
For the Creamy Spinach Tagliatelle Sauce:
- Nutmeg (optional)
- Fresh spinach
- Heavy cream
- Garlic, minced
- Parmesan cheese, freshly grated
- Butter
- Salt and black pepper
See recipe card for quantities.
Instructions
Preparing the Spinach Pasta Dough
- Blanch the fresh spinach in boiling water for 30 seconds, then plunge into ice water immediately.
- Squeeze the spinach in a clean kitchen towel until completely dry; this is crucial for the right dough consistency.
- Blend the dried spinach with eggs in a food processor until completely smooth and bright green.
- Mound the flour on a clean work surface and create a well in the center.
- Pour the spinach-egg mixture into the well, add olive oil and salt.
- Using a fork, gradually incorporate flour from the inner edges into the liquid.
- Once it becomes too thick to mix with a fork, use your hands to knead the dough.
- Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
- Wrap the dough in plastic wrap and rest for 30 minutes at room temperature.
Rolling and Cutting the Tagliatelle
- Divide the rested dough into 4 equal portions; keep unused portions covered.
- Flatten one portion with your palm into a rough rectangle.
- If using a pasta machine, start at the widest setting and roll the dough through.
- Fold the dough in thirds like a letter, then roll through again; repeat 3-4 times.
- Continue rolling through progressively thinner settings until you reach setting 6 or 7.
- The pasta sheet should be thin enough to see your hand through it but not transparent.
- Dust the sheet lightly with flour and let it dry for 5 minutes.
- Cut the sheet into 10-inch lengths, then run through the tagliatelle cutter attachment.
- Toss the cut pasta with a bit of flour to prevent sticking and form into loose nests.
Making the Creamy Sauce
- Bring a large pot of salted water to a rolling boil for the pasta.
- In a large skillet, melt butter over medium heat until it starts to foam.
- Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Toss in the fresh spinach and cook for 2-3 minutes until completely wilted.
- Pour in the heavy cream and bring to a gentle simmer.
- Let the sauce reduce for 3-4 minutes until it thickens slightly.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Season with salt, black pepper, and a tiny pinch of nutmeg.
- Keep the sauce warm on low heat while you cook the pasta.
Cooking and Combining
- Serve immediately topped with extra Parmesan and cracked black pepper.
- Drop the fresh tagliatelle into the boiling water; fresh pasta cooks fast.
- Cook for only 2-3 minutes until the pasta floats and is al dente.
- Reserve 1 cup of pasta cooking water before draining.
- Add the drained tagliatelle directly to the skillet with the sauce.
- Toss gently using tongs to coat every strand evenly.
- Add splashes of pasta water if the sauce seems too thick.
- The starchy pasta water helps create a silky, clingy sauce.
Expert Cooking Tips
Master the dough hydration: The biggest mistake with this Spinach Tagliatelle Recipe is adding too much liquid. Always squeeze your spinach bone-dry; even a little excess water will make your dough sticky and impossible to work with. If your dough feels too wet, knead in flour one tablespoon at a time.
Rest is non-negotiable: That 30-minute rest period allows the gluten to relax, making the dough much easier to roll. Skip this step, and you'll fight the dough every inch of the way. I've tried rushing it; trust me, it's not worth the frustration.
Don't overcook fresh pasta: Fresh tagliatelle cooks in a fraction of the time dried pasta needs. Start checking at 2 minutes; overcooked fresh pasta turns mushy and loses that perfect al dente bite. Set a timer and stay nearby.
Use proper flour dusting: When cutting pasta, dust both sides of the sheet lightly with flour. This prevents sticking without making the pasta gummy. Semolina flour works even better than all-purpose for dusting.
Temperature matters for sauce: Add the hot pasta to a warm sauce, not a cold one. This helps the sauce coat the noodles perfectly. If your sauce cooled down, reheat it gently before adding the pasta.
Save that pasta water: The starchy cooking water is liquid gold for sauce consistency. It contains dissolved starches that help bind the sauce to the pasta. Always reserve at least a cup before draining.
Recipe Variations & Substitutions
Make it dairy-free: Replace heavy cream with full-fat coconut milk or cashew cream soaked overnight and blended until silky. Nutritional yeast adds that cheesy flavor without dairy. The Spinach Tagliatelle Recipe works beautifully with plant-based ingredients.
Add protein options: Toss in grilled chicken strips, sautéed shrimp, or pan-seared salmon for a complete meal. White beans or chickpeas work great for vegetarians. Cook proteins separately and add them at the end.
Try different greens: While spinach is classic, you can substitute with kale, swiss chard, or even arugula for different flavor profiles. Just adjust the blanching time for tougher greens.
Garlic lovers edition: Double or triple the garlic for an extra punch. You can also add roasted garlic to the pasta dough itself for deeper flavor throughout.
Go fancy with truffle: Drizzle truffle oil over the finished dish or stir in a spoonful of tartufata recipe paste for an luxurious Italian truffle pasta recipe experience. Fresh truffle pasta takes this to another level entirely.
Lighter lemon version: Skip the cream sauce entirely and toss the tagliatelle with lemon zest, olive oil, garlic, and Parmesan for a fresh, bright dish. Perfect for summer dinners.
Sun-dried tomato twist: Add chopped sun-dried tomatoes to the cream sauce for sweet-tart pops of flavor. They pair incredibly well with spinach and cream.
Equipment Recommendations
Pasta machine (manual or electric): A manual Atlas-style pasta machine gives you perfect, consistent thickness every time. Electric pasta makers save effort but cost more. Either way, having a dedicated machine makes this Spinach Tagliatelle Recipe infinitely easier than rolling by hand.
Food processor: Essential for creating that smooth spinach puree. A blender works in a pinch, but a food processor gives better control and smoother results.
Large pot (6-8 quart): Fresh pasta needs plenty of water to move freely while cooking. A cramped pot leads to stuck-together noodles.
Large skillet (12-inch): You need room to toss the pasta with the sauce without making a mess. A wide skillet gives you space to work.
Kitchen scale: Measuring flour by weight rather than volume ensures consistent results every time. Highly recommended for the best pasta dough.
Clean kitchen towels: You'll need these for squeezing spinach dry and covering dough while it rests. Skip paper towels; they fall apart.
Storage & Meal Prep Tips
Storing Fresh Uncooked Pasta
Form the cut tagliatelle into loose nests and dust generously with flour. Place them on a parchment-lined baking sheet and freeze for 2 hours until solid. Transfer the frozen nests to freezer bags; they'll keep for up to 3 months. Cook directly from frozen, adding just 1 extra minute to the cooking time.
For refrigerator storage, the fresh pasta keeps for up to 2 days. Dust well with flour and store in an airtight container. Separate layers with parchment paper to prevent sticking.
Storing Cooked Pasta
Cooked tagliatelle stores in the fridge for 3-4 days in an airtight container. Toss it with a tiny bit of olive oil to prevent clumping. Reheat gently in a skillet with a splash of cream or pasta water to revive the sauce.
The cream sauce can be made ahead and refrigerated separately for up to 3 days. Reheat over low heat, whisking in a bit of milk or cream if it's too thick.
Nonna's Secret That Changed My Pasta Forever
Here's what transformed my Spinach Tagliatelle Recipe from good to extraordinary: add a tablespoon of the blanching water from the spinach to your pasta dough. I learned this from an Italian grandmother in Tuscany, and it's absolute magic. That bright green liquid contains chlorophyll and nutrients that intensify the color and give the pasta an even more vibrant appearance. Your spinach tagliatelle will look like it came from a high-end Italian restaurant.
The second game-changing secret? Finish the pasta in the sauce pan with a knob of cold butter whisked in at the very end. This technique, called "mantecatura" in Italian, creates an emulsified, glossy sauce that clings to every strand of the Spinach Tagliatelle Recipe. The cold butter helps bind the fat and water in the sauce, giving you that signature restaurant-quality sheen and rich mouthfeel. These two tricks alone will make people ask for your recipe every single time.
FAQ
What is special about tagliatelle?
Tagliatelle is a traditional egg pasta from Emilia-Romagna in northern Italy, cut into long, flat ribbons about 6-8mm wide. What makes this Spinach Tagliatelle Recipe special is its porous texture that grabs onto sauces beautifully, especially cream-based ones. The thickness gives it a satisfying, substantial bite that's different from spaghetti or fettuccine.
How to make spinach tagliatelle?
To make this Spinach Tagliatelle Recipe, blend blanched and thoroughly dried spinach with eggs, then mix into flour to form a dough. Knead until smooth, rest for 30 minutes, then roll thin using a pasta machine. Cut into ribbons using the tagliatelle attachment and cook in boiling salted water for 2-3 minutes. The key is removing all moisture from the spinach first.
Does spinach go well with pasta?
Absolutely! Spinach pairs perfectly with pasta in this Spinach Tagliatelle Recipe because it adds nutrients, beautiful color, and a subtle earthy flavor that doesn't overpower the dish. Spinach works especially well with cream sauces, garlic, and Parmesan cheese. It's been a staple in Italian cuisine for centuries for good reason.
What is tagliatelle pasta best for?
Tagliatelle shines with rich, hearty sauces like Bolognese, creamy mushroom, or this spinach cream sauce in our Spinach Tagliatelle Recipe. The flat, wide ribbons are perfect for clinging to thick sauces. It's also excellent with butter-based sauces and works beautifully in both simple and elaborate preparations.
Ready to Twirl Into More Delicious Recipes?
Now that you've mastered this incredible Spinach Tagliatelle Recipe, you're ready to create restaurant-quality Italian dishes at home whenever the craving strikes. The beauty of homemade tagliatelle with spinach is that once you nail the technique, you can adapt it endlessly. Make it for a romantic dinner, meal prep it for the week, or teach your kids how to make pasta from scratch; this Spinach Tagliatelle Recipe works for any occasion.
If you loved this fresh spinach pasta, you'll definitely want to try our Asian Sesame Salad Recipe for a completely different flavor adventure, or switch gears entirely with our BBQ Chicken Quesadillas Recipe when you're craving something hearty and comforting. Both recipes bring the same homemade goodness with totally different vibes. Drop a comment below telling me how your Spinach Tagliatelle Recipe turned out, and don't forget to share your gorgeous green pasta photos; I love seeing your creations!
With love & happy cooking
By Lisa Johnson ✨
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Pairing
These are my favorite dishes to serve with Spinach Tagliatelle Recipe
Spinach Tagliatelle Recipe
Equipment
- 1 Pasta machine Manual or electric
- 1 Food processor For blending spinach & eggs
- 1 Large pot 6–8 quart, for pasta
- 1 Large skillet 12-inch, for sauce
- 1 Kitchen scale For accurate flour measurement
- 2–3 Clean kitchen towels For squeezing spinach & resting dough
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour Provides structure
- 3 large eggs Bind the dough
- 1 cup fresh spinach Blanched, squeezed dry
- 1 tablespoon olive oil Keeps dough smooth
- ½ teaspoon salt For flavor
For the Sauce
- 2 cups fresh spinach
- 1 cup heavy cream Richness
- 3 cloves garlic minced, for flavor
- ½ cup parmesan cheese grated, for authentic flavor
- 2 tablespoon butter Adds creaminess
- salt & black pepper To taste
- pinch nutmeg optional, traditional Italian touch
Instructions
- Blanch spinach for dough and sauce in boiling water, then shock in ice water.
- Squeeze spinach dry using towels.
- Blend spinach with eggs and olive oil in food processor.
- Mix flour and salt, then incorporate spinach mixture to form dough.
- Knead dough until smooth and elastic (8–10 minutes).
- Wrap dough and rest for 30 minutes at room temperature.
- Roll dough into sheets using pasta machine.
- Cut sheets into tagliatelle. Dust with flour and rest.
- In skillet, sauté garlic in butter. Add spinach, cream, and seasonings. Simmer and stir in parmesan.
- Cook pasta in boiling salted water for 2–3 minutes until al dente. Drain.
- Toss pasta with sauce and serve immediately.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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