Italian Grandma Makes Fresh Spinach Pasta from Scratch! #pasta #pastatime #italiancuisine #food

Learn how to make fresh spinach pasta the authentic Italian way! 🌿🍝
In this video, Nonna Margherita shows us step by step how to prepare fresh egg pasta dough with spinach — a nutritious twist on classic homemade pasta. From kneading the dough to stretching it with a hand-crank pasta machine, she transforms it into silky sheets for a 5-layer lasagna and beautiful strands of tagliatelle.

Watch the full video recipe @piattofresh : https://youtu.be/T4VEfGVoBpQ

📍 Filmed right here in Italy, where pasta is still made by hand every day, this recipe connects you to the traditions of real Italian nonnas.

If you love channels like Pasta Grannies or Food Wishes, you’ll love seeing this Italian grandma’s timeless technique.

Fresh spinach pasta with Nonna Margarita. Today 
we’ll watch as an Italian grandma makes fresh pasta verde. A fresh egg pasta made with 
spinach. It’s colorful, it’s nourishing, and it’s a tradition you’ll find in some of 
Italy’s most beloved dishes. It all starts with fresh spinach. First, give it a quick 
bath in boiling water, just until it wilts, then straight into the ice water to 
lock in that beautiful green color. Once it’s cooled, squeeze out 
every last drop of water and blend the spinach into a smooth, vibrant puree. Now for the magic. For fresh spinach pasta, 
you’ll just need three ingredients: flour, preferably flour designed 
for pasta making, whole eggs, and the spinach puree. Make a well in the 
center of the flour. Crack in the eggs. and add that gorgeous spinach. Gently pull 
in the flour from the sides until the dough begins to come together. Don’t worry if 
you don’t use all of the flour. In fact, you want to start with just 3/4 of the flour 
called for in the recipe. Trust your hands and the fill of the dough. If you’re using a stand 
mixer, start with 3/4 of the flour recommended, just as we’ve done here. when mixing up 
in a bowl and add more flour as needed. It’s better to start with too little flour 
than too much. Once the dough looks shaggy, Nona gathers it into a ball and kneads 
it until it is smooth and elastic. The secret, the dough should 
bounce back when pressed and it shouldn’t stick to your hands. 
This will take 10 to 15 minutes. Of course, if you don’t have the 
stamina of an Italian grandma, feel free to use a stand mixer to 
do the job of kneading the dough. When the dough is ready, cover and let it rest 
about 30 minutes. Then it’s time to stretch. Don’t forget to let YouTube know that you 
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more fresh recipes like this.