Fresh Spinach Pasta Limone

This Fresh Spinach Pasta Limone is one of my cooking class favorites — it’s simple, bright, and never fails to impress. Guests love seeing how easy it is to turn a handful of ingredients into silky, handmade pasta, and the vibrant green dough always brings a little “wow” moment. The spinach adds a delicate earthiness, and the creamy lemon sauce is light, fresh, and perfectly balanced. It’s the kind of dish that feels special but approachable — a reminder that beautiful food doesn’t have to be complicated.

Ingredients

(Serves 4)

For the spinach pasta:

• 150 g baby spinach

• ½ tsp kosher salt

• 260 g 00 flour, plus more as needed

• 2 large eggs

• Semolina flour, for dusting

For the Limone sauce:

• 1 organic lemon (zest and juice)

• 4 tbsp butter

• ½ cup heavy cream

• ¾ cup grated Pecorino Romano

• Freshly cracked black pepper, to taste

Method

1. Prepare the spinach:
   In a skillet over medium heat, drizzle a touch of olive oil and add the spinach. Cook just until wilted, then transfer to a plate to cool completely.

2. Make the dough:
   Add the cooled spinach and eggs to a blender and blend until smooth. On a clean work surface, pile the flour and salt, then make a well in the center. Pour the spinach mixture into the well. Using a fork, slowly whisk the flour into the spinach mixture from the edges, pulling in more flour as you go. Once the dough becomes too thick to mix with a fork, start kneading by hand.

3. Knead and rest:
   Continue kneading until the dough is firm and smooth, about 8–10 minutes. If it feels sticky, add a small sprinkle of flour. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for 30 minutes.

4. Roll out the pasta:
   Lightly flour your work surface and roll the dough into a flat rectangle about ¼ inch thick. Using a pasta machine, roll out sheets of pasta until very thin, then cut into your desired shape — spaghetti, linguine, or fettuccine all work beautifully.

5. Cook the pasta:
   Dust a baking sheet with semolina flour and lay out the cut pasta, tossing gently to prevent sticking. Bring a large pot of salted water to a boil and cook the pasta for 4–5 minutes, or until it floats to the surface and is slightly puffed.

6. Make the Limone sauce:
   While the pasta cooks, melt the butter and heavy cream in a saucepan over low heat. Let it gently simmer for 8–10 minutes — avoid boiling. When the pasta is done, drain and immediately toss with the warm cream mixture. Add the lemon zest, juice, and Pecorino Romano, stirring until glossy and well-coated.

7. Finish and serve:
   Season generously with black pepper, taste for balance, and serve right away with extra Pecorino on top.

Hannah’s Tip: This pasta dough freezes beautifully — simply dust with semolina, coil into nests, and freeze in a single layer. Boil straight from frozen for a quick and impressive meal anytime.