• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Pasta recipes

    By Emily Leary. Last updated Apr 27, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Tagliatelle verdi

    • Share
    • Tweet
    Jump to Recipe

    Tagliatelle verdi is a from-scratch fresh pasta recipe made with spinach to give a naturally vibrant, verdant bright green hue.

    Tagliatelle verdi on a white plate with a fork at the front with another plate in the background.

    And on top of the beautifully appetising colour, there's lots more to love about tagliatelle verdi too: the deliciously subtle flavour, the perfectly al dente texture and the fact that's it very, very easy to make!

    To make tagliatelle verdi, you'll start by wilting fresh, tender spinach in just a touch of olive oil and then squeezing out the excess moisture.

    green Tagliatelle hung from a wooden pasta rack

    After that, you'll transfer your spinach to a blender bowl and blitz with eggs to give a rich, bright green liquid base. All that's left to do is add flour and whizz again and your dough is made.

    Kneading pasta dough isn't as time consuming as kneading bread dough. Instead, you'll turn the sticky green dough over on your counter just enough to achieve a lovely smooth consistency, then rest to let the gluten relax.

    Tagliatelle verdi on a white plate topped with grated cheese.

    Once your dough is resting, you'll be ready to have fun running it through the pasta maker, first making sheets and then cutting into those distinctive tagliatelle ribbons, ready to boil, serve and enjoy!

    Don't worry if you've never used a pasta machine before! I've included lots of detailed instructions and step-by-step photos below so that you can be confident at every stage.

    Here's the full recipe for my tagliatelle verdi.

    Ingredients

    • 1 tsp olive oil
    • 100 g (3.5 oz) fresh spinach
    • 250 g (1¾ cups) "00" pasta flour plus some to dust
    • 2 medium eggs
    • 1 medium egg yolk
    • 2 tbsp semolina to dust the tray

    Equipment

    • Weighing scales
    • Measuring spoons
    • Food processor
    • Nonstick frying pan
    • Wooden spoon
    • Sieve
    • Pasta machine
    • Saucepan
    • Colander

    Instructions

    Make the tagliatelle verdi dough

    Warm the oil in a pan.

    a large white pan with a small drop of oil in the bottom.

    Add the spinach.

    a large white pan filled with uncooked spinach.

    Wilting for just 1-2 minutes.

    a large white pan with wilted spinach in the bottom.

    Tip the spinach into a sieve and press out the excess water, then add to the bowl of your food processor along with the eggs and egg yolk.

    wilted spinach and eggs in a food processor.

    Blitz until you have a smooth green liquid.

    ccombined spinach and egg mixture in a food processor.

    Add the flour to the food processor.

    green spinach and egg mixture topped with flour in a food processor.

    Start pulsing the motor.  You'll need to scrape down the sides and bottom of the blender bowl a few times to ensure everything is combined into a clumpy, vibrant green dough. Gather the dough and transfer to a clean surface.

    green pasta dough on a brown background.

    Knead until you have a smooth, even dough. 

    kneaded green pasta dough on a brown background.

    Cover with cling film and leave to rest for 20-30 minutes to make it easier to work with.

    Roll and cut the tagliatelle verdi

    Divide the pasta dough in half, working one piece at a time whilst keeping the other wrapped to prevent it from drying out.

    smooth tagliatelle verdi pasta dough divided into two portions.

    Shape the piece into a rectangle and set the pasta machine to its widest setting. Pass the pasta through the machine, then fold up and pass through again at 90 degrees from the folds. Repeat until you have a smooth sheet without tears, splits or dry patches.

    tagliatelle verdi pasta dough rolled out to be long and thin.

    You can now reduce the number on your machine by one and pass the pasta through again twice. Keep working down the numbers, passing the pasta through twice each time and dusting with a tiny bit of flavour if it sticks until you are down to the penultimate setting (e.g. if your machine runs from 7 down to 1, stop at setting 2).

    Dust the underside of the strip very lightly with flour so that it doesn't stick and lay it out flat. Cut it in half so that you have two shorter strips, side by side.

    tagliatelle verdi pasta dough rolled out to be two long and thin pieces.

    Repeat with the other piece of dough. 

    tagliatelle verdi pasta dough rolled out to be two long and thin pieces.

    Give all the sheets 5-10 minutes to dry out a bit - turning halfway to allow them to dry on both sides. Your pasta sheets should lose their stickiness but should not be left so long as to go stiff or brittle. 

    Starting with the first ones you made, start running your sheets through the pasta machine’s tagliatelle setting one by one. 

    tagliatelle verdi pasta cut into thin strips on a brown background.

    As you roll your tagliatelle, there is a danger of it clumping together if left to sit. To avoid this, you have two options...

    tagliatelle verdi pasta cut into thin strips on a brown background.

    You can dust your tagliatelle lightly with semolina and form into little nests on a tray.

    Alternatively, you can hang your tagliatelle verdi on a pasta drying rack or improvise something similar. When my kids were babies, I'd tie baker's twine between two kitchen cabinet handles and hang the pasta that way!

    tagliatelle verdi pasta hung on a wooden pasta drying rack.

    Cook the tagliatelle verdi

    Fill a large pot with boiling water. Add plenty of salt - Italians say it should be as salty as the sea. When you have a fierce rolling boil, add the tagliatelle verde and boil for 3-5 minutes until al dente. Serve immediately.

    tagliatelle verdi pasta in a white plate with pasta on the drying rack in the background.

    This tagliatelle verdi would be great with almost any recipe where you'd usually serve standard ribbon pasta, such as this pan fried Yellowtail tagliatelle, this creamy leek and pesto pasta or this classic cacio e pepe.

    Tagliatelle verdi is such a beautifully delicious pasta, you might like to let the flavours really shine through and enjoy it simply with a little olive oil and a dusting of Parmesan.

    Buon appetito!

    Print this tagliatelle verdi recipe

    Print Recipe
    5 from 1 vote

    Tagliatelle Verdi Recipe

    Tagliatelle verdi is a from-scratch fresh pasta recipe made with spinach to give a naturally vibrant, verdant bright green hue.
    Prep Time30 minutes mins
    Cook Time5 minutes mins
    Total Time35 minutes mins
    Course: Pasta meals
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 4 servings
    Author: Emily Leary

    Ingredients

    • 1 tsp olive oil
    • 100 g (3.5 oz) fresh spinach
    • 250 g (1¾ cups) "00" pasta flour plus some to dust
    • 2 medium eggs
    • 1 medium egg yolk
    • 2 tbsp semolina to dust the tray

    Equipment

    • Weighing scales
    • Measuring spoons
    • Food processor
    • Nonstick frying pan
    • Wooden spoon
    • Sieve
    • Pasta machine
    • Saucepan
    • Colander

    Instructions

    Make the tagliatelle verdi dough

    • Warm the oil in a pan.
    • Add the spinach and wilt for just 1-2 minutes.
    • Tip the spinach into a sieve and press out the excess water, then add to the bowl of your food processor along with the eggs and egg yolk. Blitz until you have a smooth green liquid.
    • Add the flour to the food processor. Start pulsing the motor.  You'll need to scrape down the sides and bottom of the blender bowl a few times to ensure everything is combined into a clumpy, vibrant green dough. Gather the dough and transfer to a clean surface.
    • Knead until you have a smooth, even dough, then cover with cling film and leave to rest for 20-30 minutes to make it easier to work with.

    Roll and cut the tagliatelle verdi

    • Divide the pasta dough in half, working one piece at a time whilst keeping the other wrapped to prevent it from drying out.
    • Shape the piece into a rectangle and set the pasta machine to its widest setting. Pass the pasta through the machine, then fold up and pass through again at 90 degrees from the folds. Repeat until you have a smooth sheet without tears, splits or dry patches.
    • You can now reduce the number on your machine by one and pass the pasta through again twice. Keep working down the numbers, passing the pasta through twice each time and dusting with a tiny bit of flavour if it sticks until you are down to the penultimate setting (e.g. if your machine runs from 7 down to 1, stop at setting 2).
    • Dust the underside of the strip very lightly with flour so that it doesn't stick and lay it out flat. Cut it in half so that you have two shorter strips, side by side.
    • Repeat with the other piece of dough.
    • Give all the sheets 5-10 minutes to dry out a bit - turning halfway to allow them to dry on both sides. Your pasta sheets should lose their stickiness but should not be left so long as to go stiff or brittle.
    • Starting with the first ones you made, start running your sheets through the pasta machine’s tagliatelle setting one by one.
    • As you roll your tagliatelle, there is a danger of it clumping together if left to sit. To avoid this, you have two options...
    • You can dust your tagliatelle lightly with semolina and form into little nests on a tray.
    • Alternatively, you can hang your tagliatelle verdi on a pasta drying rack or improvise something similar. When my kids were babies, I'd tie baker's twine between two kitchen cabinet handles and hang the pasta that way!

    Cook the tagliatelle verdi

    • Fill a large pot with boiling water. Add plenty of salt - Italians say it should be as salty as the sea. When you have a fierce rolling boil, add the tagliatelle verde and boil for 3-5 minutes until al dente.
    • Serve immediately.

    Video

    Nutrition

    Calories: 288kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 54mg | Potassium: 242mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2528IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this tagliatelle verdi recipe

    More pasta recipes to try

    Black Garlic Pasta Recipe
    Black garlic pasta boasts a rich tomato sauce, with sweet and intense black garlic punctuated with a dash of spice.
    Get the recipe
    Strawberry Pasta Recipe
    This strawberry pasta is mac and cheese...except different! Roasted strawberries walk a delightful line between savoury and sweet and in macaroni cheese they work ridiculously well.
    Get the recipe
    Quick Green Pasta Sauce Recipe
    A vibrant green sauce for pasta that's made in minutes. It's packed with goodness, super creamy and it coats the pasta beautiful.
    Get the recipe
    Pea and Mint Pesto Rigatoni Recipe
    This pea and mint pesto pasta is delicately minty, with pine nuts and almonds bringing texture, parmesan bringing salt and savoury, and fresh garlic and lemon giving a satisfying kick.
    Get the recipe
    Smokey Halloumi Pasta Bake Recipe
    This Halloumi Pasta Bake is utterly incredible. It's filling, full of a perfect blend of firm and gooey textures, and it's busting with tomatoey tang.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Steel cut oats granola recipe
    Vegetarian potato lasagne recipe »
    • Share
    • Tweet

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    [email protected]

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.