Spinach Spaghetti, Green All the Way Through.
5 sizes, $7 to $150.
The same spaghetti, made with spinach in the dough. The colour is deep and even because it goes in with the flour, not on at the end. The flavour is gentle. You will taste something green and grassy underneath the wheat, but it does not fight a sauce and it does not taste like a salad. It looks striking on a plate next to a bright red sauce or a plain white cheese.
Semolina flour, water, and spinach.
Order this pasta
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Sizes and prices
Same five packages for every shape we make.
250 g / 8.8 oz
2 portions
$7
600 g / 1.3 lb
4 to 6 portions
$20
1.3 kg / 3 lb
10 to 13 portions
$40
2.2 kg / 5 lb
15 to 22 portions
$70
4.5 kg / 10 lb
30 to 45 portions
$150
Best paired with
- Garlic and olive oil
- Ricotta and lemon
- Brown butter and pine nuts
- Cherry tomatoes and basil
- Alfredo
- Smoked salmon and cream
- Simple marinara, for the colour contrast
Cooking tip
Do not overcook it and do not drown it. A light sauce lets the colour show, and the green goes dull if the pasta sits in hot water past done.
About the spinach dough
The spinach goes into the dough, so the colour is the vegetable and not a dye. It tastes mild, closer to fresh pasta than to a bowl of greens.