🌿 Lazy Spinach Spätzle
Spinach:
flour, and a pair of scissors that’s all you need for fresh pasta in minutes. Rustic, vibrant, and irresistibly simple.
📝 Ingredients (serves 2–3)
400 g cooked spinach, very well squeezed
120–130 g all-purpose or 00 flour (≈ 1 cup)
½ tsp fine salt (2 g)
1 tbsp extra virgin olive oil (15 ml)
30–60 ml water (only if needed for texture)
🍳 Instructions
1. Cook and prep the spinach
Steam or boil the spinach briefly until wilted (about 2 minutes).
Drain and squeeze out all excess liquid using a clean towel or cloth. The spinach must be as dry as possible.
2. Blend the dough
In a food processor, combine the spinach, flour, salt, and olive oil.
Blend until a thick, sticky dough forms, it should resemble a very thick pancake batter.
If the dough is too stiff or dry, add water 1 tbsp at a time until smooth but not runny.
3. Cut directly into boiling water
Bring a large pot of salted water to a boil (10 g salt per liter).
Scoop small portions of dough with a spoon and snip directly into the water using scissors.
The pasta will sink, then float when cooked (about 1–2 minutes). Cook in batches if needed.
4. Transfer straight to the sauce
Do not drain completely. Lift the pasta out with a slotted spoon and place it straight into your prepared sauce.
The pasta water will help bind everything together.
🍽️ How to finish in the sauce
For creamy sauces (cheese, mushroom, nutmeg):
Warm the sauce gently in a wide pan.
Add the pasta straight from the water with 2–3 tbsp of pasta water.
Toss for 1–2 minutes until glossy and coated.
Finish with olive oil or grated cheese.
For butter & herbs (sage, garlic, parsley):
Melt butter with a clove of garlic or herb sprig.
Add the pasta and 2 tbsp pasta water. Toss gently until emulsified.
Remove garlic and serve with lemon zest or cheese.
For pesto or oil-based sauces:
Never heat pesto directly. Place it in a bowl, loosen with 2 tbsp hot pasta water.
Add pasta off heat and toss gently. Finish with grated cheese or nuts.
🌿 Kuisit Tip
Never drain this pasta completely, the residual water is key to making the sauce cling. Because the dough is soft and fresh, it loves sauce. The final 2 minutes in the pan are where the flavor comes to life.