2-Ingredient Spinach Pasta

Name: 2-Ingredient Spinach Pasta Dough
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 3 oz fresh spinach; 1/4 cup walnuts; 2 cloves garlic; 1/4 cup grated Parmesan cheese; 1 oz fresh spinach (for sauce); 2 tbsp olive oil; Fresh basil leaves, for garnish; Grated Parmesan cheese, for garnish; Olive oil, for drizzling

A minimalist spinach pasta made with just flour and fresh spinach, paired with a rich walnut and garlic sauce for a vibrant, naturally green Italian dish.

🌍Italian 🏷️Spinach pasta 🏷️Fresh pasta 🏷️2-ingredient pasta 🏷️Homemade pasta Pasta

🏷️

🏷️Spinach

-0:00

TikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 cup all-purpose flour
3 oz fresh spinach
1/4 cup walnuts
2 cloves garlic
1/4 cup grated Parmesan cheese
1 oz fresh spinach (for sauce)
2 tbsp olive oil
Fresh basil leaves, for garnishoptional
Grated Parmesan cheese, for garnishoptional
Olive oil, for drizzlingoptional

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a food processor or high-powered blender, combine the all-purpose flour and 3 oz of fresh spinach.
2
Blend for a couple of minutes, until the mixture comes together to form a vibrant green dough.
3
Bring a pot of salted water to a boil.
4
Using scissors, cut small pieces of the dough directly into the boiling water.
5
Cook the pasta for about 5 minutes, or until they float to the surface and are cooked through. Stir occasionally.
6
While the pasta is cooking, prepare the sauce. In a blender, combine walnuts, garlic, Parmesan cheese, 1 oz of spinach, and olive oil.
7
Blend until the sauce is smooth and creamy.
8
Drain the cooked pasta and add it to a pan with the prepared sauce.
9
Toss everything together until the pasta is well-coated with the sauce.
10
Serve immediately, garnished with fresh basil leaves, an extra sprinkle of Parmesan cheese, and a drizzle of olive oil if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Blanch and squeeze the spinach very dry before blending into the dough; excess moisture makes the dough sticky and requires more flour, toughening the pasta.
Knead the dough for at least 10 minutes until smooth and elastic; this develops gluten and ensures tender pasta sheets.
Roll the dough thin (about 1/16 inch) and cut immediately; fresh pasta dries quickly, so work in batches if needed.
Toast the walnuts lightly before blending into the sauce for deeper, nuttier flavor without bitterness.

Substitutions

All-purpose flour → tipo 00 flour (yields silkier, more delicate sheets; reduce hydration slightly)
Walnuts → pine nuts or almonds (lighter flavor; use same amount)
Garlic → shallots (1 small shallot for 2 cloves; milder, slightly sweet)
Parmesan → Pecorino Romano (sharper, saltier; use same amount)

Storage & make-ahead

Store uncooked pasta shapes in an airtight container in the fridge for up to 2 days, or freeze on a tray then in a bag for up to 3 months. Cooked pasta keeps in the fridge for 3 days and can be reheated gently with a splash of water.

Equipment

pasta maker or rolling pin · food processor or blender

Common Questions

Can I make the pasta dough ahead of time?

Yes. Wrap the dough tightly in plastic and refrigerate for up to 24 hours, or freeze for up to 3 months. Thaw in the fridge before rolling and cutting.

What if my dough is too dry or sticky?

If too dry, add water 1 teaspoon at a time while kneading. If too sticky, dust with small amounts of flour. The spinach releases moisture, so consistency varies by spinach wetness.