High-Protein High-Fiber Spinach Hemp Tagliatelle
High-Protein High-Fiber Spinach Hemp Tagliatelle gives classic Italian ribbon pasta a fresh, wholesome makeover with a handful of simple, feel-good ingredients. It has all the comfort of homemade tagliatelle, but with a gluten-free twist that's surprisingly satisfying.
The spinach brings a naturally vibrant green color and a fresh, delicate flavor, while hemp protein adds a light nutty taste that makes every bite a little more hearty. Tapioca starch helps create smooth, tender ribbons with just the right amount of chew, so the pasta feels every bit as enjoyable as traditional tagliatelle.
I love serving it with a drizzle of olive oil, plenty of vegetables, and a sprinkle of feta, but it's just as delicious with your favorite light sauce.
Packed with protein, fiber, and wholesome ingredients, this is the kind of pasta that leaves you feeling satisfied without feeling heavy. It's a recipe that's easy enough for a weeknight yet special enough to share around the table with family and friends.
Instructions
30 stepsTo Prepare the Spinach
Gather your required ingredients.
Place the spinach in a small bowl.
Cover with boiling water and let it sit for 1–2 minutes, until wilted.
Drain the spinach well and add it to the egg.
Blend the blanched spinach with the egg until smooth and green.
To Make the Pasta Dough
Sift the gluten-free pasta mix, hemp protein powder, tapioca starch, and sea salt into a mixing bowl.
Make a well in the center of the dry ingredients.
Add the spinach and egg mixture into the center.
Add the water gradually, mixing as you go.
Knead until a firm but workable dough forms.
The dough should feel smooth, pliable, and not too sticky.
If the dough feels too dry, add a little extra water, 5–10 g at a time.
If the dough feels sticky, dust lightly with tapioca starch.
To Rest the Dough
Shape the dough into a ball.
Wrap it well or cover it with a bowl.
Let it rest for 15 minutes at room temperature.
This helps the flour hydrate and makes the dough easier to roll.
To Roll and Shape the Tagliatelle
Divide the dough into 4 portions.
Lightly dust the dough and work surface with tapioca starch, then roll the dough into a thin rectangle.
Feed the rolled dough through a pasta machine, starting with the thickest setting.
Continue rolling gradually until the dough becomes thin but still strong enough to handle.
Cut the pasta into wide tagliatelle-style ribbons.
Dust lightly with tapioca starch if needed to prevent sticking.
To Cook the Pasta
Bring a large pot of salted water to a gentle boil.
Add the tagliatelle and cook for 2–3 minutes, until tender but still holding its shape.
Do not overcook, as gluten-free pasta can soften quickly.
Drain carefully.
To Serve
Toss the warm pasta with a little olive oil.
Serve with steamed broccoli, extra wilted spinach, and crumbled feta if desired.
Finish with extra olive oil and black pepper.
Recipe Notes
Texture & Technical Notes:
- The dough should be firm, smooth, and pliable, but not wet or sticky.
- Hemp protein absorbs moisture, so the water may need slight adjustment depending on the flour mix.
- Blending the spinach with the egg gives the dough a smoother color and helps distribute the spinach evenly.
- Resting the dough is important because it allows the gluten-free flour and protein powder to hydrate.
- Roll the dough gradually through the pasta machine. Do not force it too thin too quickly, as gluten-free dough can tear.
- Cook the pasta in a gentle boil, not an aggressive rolling boil, to help the ribbons keep their shape.
Storage:
- Freshly shaped pasta is best cooked immediately.
- Uncooked pasta can be lightly dusted with tapioca starch, placed in a single layer, and refrigerated for up to 1 day.
- For longer storage, freeze the shaped pasta in a single layer, then transfer to a container or freezer bag for up to 1 month. Cook directly from frozen, adding a little extra cooking time.
- Cooked pasta is best served immediately, as gluten-free pasta has the best texture when fresh.
