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Green Egg Pasta




Iodized salt

3 teaspoons


2 unit

Type 00 wheat flour

200 grams

first courses from Italy - Emilia-Romagna

Green Egg Pasta

Green Egg Pasta

vegetarian with gluten with eggs

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Green Egg Pasta

The green egg pasta has the same procedure of egg pasta with the difference that you add spinach leaves, cooled down and finely chopped. In this recipe, you only need to take into account that adding spinach, you will need to use a bit 'more of flour, for the rest, the process remains unchanged.

Green Egg Pasta step 1

step 1

Place the flour, (such as a volcano, a cone with a hole in the middle) in the corner (the top of the volcano) make a small hole (call it the house of salt) and put a pinch of salt,

Green Egg Pasta step 2

step 2

inside the volcano, break the egg and add chopped spinach, started with a fork to whisk vigorously, now with his hands started to knead.

Green Egg Pasta step 3

step 3

You have to knead for at least 15-20 minutes and get a soft dough, if it is too soft (which sticks to the fingers), add flour, but do not take it too hard.

Green Egg Pasta step 4

step 4

Finished kneading put the ball that have formed, in a flat bottom and cover with another, let it sit for at least 20 minutes.

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Green Egg Pasta step 5

step 5

Now take a rolling pin and begin to pull the dough (on a wooden board), often turning and if it sticks sprinkled with a little 'flour.

Green Egg Pasta step 6

step 6

Now that you have your ready green paste, use it to so many dishes, the classic recipe: Green Lasagne Bolognese (it's number one on my plate)

Green Egg Pasta step 7

step 7

making noodles and adding cut made with only egg pasta, you will get the excellent straw and hay.

Green Egg Pasta step 8

step 8

Tip: When you put the flour, be careful to always put a little 'less, (one egg per 80 gr. Of flour)

Green Egg Pasta step 9

step 9

eggs not always absorb the same way and are not always of equal size, so better to add a little 'flour at a time. Good, recipes, at all -).

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