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Pasta Verde Recipe

Recipe by Pedro M. A. Neves

Pasta verde is a vibrant, spinach-infused fresh pasta from northern Italy that delivers earthy flavor and striking green color. This handmade pasta is traditionally filled with ricotta and herbs, then dressed simply with butter and sage to let the delicate pasta shine. The combination of tender, homemade dough and rich filling makes this a celebrated dish across Emilia-Romagna and beyond.

Ingredients

• 300g (2.4 cups) all-purpose flour
• 150g (5.3 oz) fresh spinach, packed
• 2 large eggs
• 10g (0.35 oz) salt
• 5ml (1 tsp) olive oil
• 100g (3.5 oz) ricotta cheese
• 25g (0.9 oz) Parmigiano-Reggiano, grated
• 1 egg yolk
• 5g (1 tsp) fresh nutmeg, grated
• 8g (1.5 tsp) salt for filling
• 50g (3.5 tbsp) unsalted butter
• 8 fresh sage leaves
• 25g (0.9 oz) Parmigiano-Reggiano for serving
• Salt and black pepper to taste

Instructions

1. Blanch the fresh spinach in boiling salted water for 2 minutes, then transfer to ice water. Squeeze thoroughly to remove excess moisture, then finely chop the spinach.

2. Mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well and add the chopped spinach, salt, and olive oil.

3. Using a fork, gently beat the eggs and spinach together, then gradually incorporate the surrounding flour by drawing it inward from the edges. Continue mixing until a shaggy dough forms.

4. Knead the dough for 8-10 minutes until smooth, elastic, and uniformly green. Add flour in small amounts if too sticky. Wrap in plastic wrap and rest at room temperature for 30 minutes.

5. Mix the ricotta, grated Parmigiano-Reggiano, egg yolk, nutmeg, and salt in a bowl until well combined. Season with black pepper.

6. Divide the dough into 4 portions. Roll one portion very thin (about 1mm) with a pasta machine or rolling pin on a floured surface, keeping other portions covered.

7. Place small teaspoons of ricotta filling at regular intervals (about 5cm apart) across the pasta sheet. Fold the sheet in half over the filling, then cut into squares using a crimped wheel or knife.

8. Press the edges firmly with a fork to seal each square completely, ensuring no filling leaks during cooking.

9. Bring a large pot of salted water to a rolling boil. Gently add the pasta and cook for 4-5 minutes until they rise to the surface and remain there for 1 minute.

10. Meanwhile, melt the butter in a large serving pan over medium heat and add the sage leaves, toasting gently for 1 minute. Drain the pasta and transfer to the pan, tossing gently. Serve immediately with additional grated Parmigiano-Reggiano and black pepper.

Substitutions

• Substitute spinach with nettle or beet greens for a different earthiness or color variation
• Replace ricotta with creamed burrata or mascarpone for a creamier filling
• Use vegetable broth instead of water for cooking the pasta to enhance flavor
• Substitute sage with fresh mint or parsley for a brighter herb profile

Tips

• Make the dough and filling up to 4 hours ahead; refrigerate separately and assemble just before cooking for best results
• Use a pasta machine set to the thinnest setting for consistent, delicate sheets; hand-rolling requires more skill but is traditional
• Ensure all filling edges are sealed to prevent leaking, which darkens the cooking water and affects texture
• Reserve 120ml (½ cup) pasta water to adjust the sauce consistency if needed

Pasta verde originates from Emilia-Romagna, where it appears in both filled and unfilled forms and is considered a celebration dish. The addition of spinach to pasta dough emerged as a way to use abundant local greens while creating visually distinctive pasta that became synonymous with northern Italian sophistication.

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