There’s something deeply joyful about making pasta from scratch. Not the posh kind that needs fancy rollers and a countertop that costs more than your rent — I mean the proper hands-in-the-dough kind. Messy, rustic, and completely charming. That’s what this recipe is all about. Spinach pici — a green, twisty, homemade noodle that doesn’t care about being perfect. Just tasty.
The first time I tried this, I wasn’t expecting much. I had a bag of baby spinach wilting at the back of the fridge and a sad-looking squash on the windowsill. I figured, “Why not?” What followed was one of the most fun afternoons I’ve ever had in the kitchen. Kneading green dough, rolling out weird little noodle snakes, roasting seeds for crunch. It’s tactile. It’s earthy. It’s got that magical combo of sweet squash, savoury cheese, and a little kick from chilli if you’re into that sort of thing (I am). It’s the kind of dish that tastes like someone’s been cooking for you all day — even if it was just you, in your socks, with a dusting of flour in your hair.
Why You’ll Love It
- You get to make your own pasta – no machine needed, just hands and a bit of patience
- Sweet, garlicky, herby squash sauce – autumn vibes, even if it’s not autumn
- A great way to use up spinach – hidden in the dough, no one complains
- Toasted pumpkin seeds for crunch – fancy but not fussy
- It’s kind of a flex – homemade green pasta? Come on.
- Totally vegetarian and adaptable – leave out the chilli or swap the herbs
Ingredients
- 200g baby spinach
- 300g plain or Tipo ’00’ flour, plus more for dusting
- 600g pumpkin or butternut squash
- 4 garlic cloves
- 2 banana shallots
- 1 red chilli (optional)
- 3 sprigs fresh rosemary
- 2 sprigs fresh sage
- Olive oil
- 40g Parmesan cheese
- Extra virgin olive oil
How to Make It
Blitz the green dough:
Chuck the spinach and flour into a food processor. Blitz until a ball of dough forms. It should feel like Play-Doh — soft but not sticky. Add a sprinkle more flour if it’s clinging to your fingers too much.
Shape your pici pasta:
Tear off little 2cm bits of dough (roughly 10g each) and roll them into long skinny noodle ropes. You’re aiming for green bean thickness — they’ll all look different, and that’s the charm. Dust with flour and cover loosely so they don’t dry out.
Prep the sauce mix:
Wipe out the processor and toss in your chopped squash. Pulse until it’s in rough chunks. Add peeled garlic, shallots, chilli (if using), and picked herb leaves. Blitz again until everything’s coarsely mixed.
Cook down the sauce:
In a large pan, heat 2 tbsp olive oil over medium heat. Add your squash mixture and cook for about 5 minutes until it softens a bit. Add 2 ladles of boiling water and simmer for 20 minutes. It should get thick and saucy — and smell amazing.
Boil the pasta:
Bring a big pot of salted water to a boil. Cook your pici — fresh ones take about 5 minutes. If they’ve dried out a bit, give them 8–10. Check for that perfect bite.
Combine pasta + sauce = joy:
Grate most of the Parmesan into the sauce and stir until melty. Add a splash of pasta water if it needs loosening. Toss the drained pici in the sauce and stir like you mean it.
Finish with crunch and flair:
Toast the reserved squash seeds in a dry pan until golden. Divide pasta into bowls, drizzle with extra virgin olive oil, sprinkle with seeds, and finish with more Parmesan. Eat immediately. Try not to cry (from joy).
Common Mistakes and How to Dodge Them
My dough’s too sticky!
Add more flour, a little at a time. It should feel like firm Play-Doh — not glue.
Pasta came out mushy.
Either the water wasn’t boiling properly or it cooked too long. Fresh pasta only needs 5 minutes max.
Sauce is too thick or dry.
No worries — that’s what your reserved pasta water is for. Add a ladleful at a time until it’s silky.
I forgot to toast the seeds!
Not the end of the world, but they do add a gorgeous nutty crunch. If you skipped them, maybe add a sprinkle of toasted nuts or breadcrumbs?
Storage and Reheating
- Fridge: Leftovers keep for 2–3 days, but the pasta will soften
- Freezer: The sauce freezes beautifully; the pasta… not so much
- Microwave: Reheat gently with a splash of water and a cover
- Stovetop: Best option — low heat, bit of olive oil, splash of water, stir ‘til hot
- Pro tip: Store sauce and pasta separately if making ahead
Frequently Asked Questions
Can I make the dough without a food processor?
Sure can — just wilt the spinach, squeeze out water, and mix it by hand. Takes a bit more elbow grease but works fine.
Is there a shortcut to the pasta?
You can totally use shop-bought pasta if you’re not up for rolling your own — just boil it and toss it with the sauce.
Can I make this vegan?
Absolutely — skip the cheese or use a vegan hard cheese. The sauce is naturally dairy-free.
Can I use frozen spinach?
Yep. Just thaw and squeeze out the water before using. It’ll be a bit wetter, so go easy on the flour at first.
Nutrition Facts (Per Serving):
- Calories: ~530
- Fat: 14g
- Carbs: 80g
- Protein: 18g
- Sodium: 380mg
- Sugar: 5g
Jamie Oliver Buddy’s Spinach Pici Pasta
Description
Hand-rolled spinach pasta tossed in a sweet, garlicky squash sauce with toasted seeds and Parmesan — rustic, cozy, and utterly satisfying.
Ingredients
Instructions
- Blitz spinach and flour in a processor to make a dough.
- Roll into long noodle shapes — dust and cover.
- Pulse squash, garlic, shallots, chilli, and herbs in processor.
- Cook mix in olive oil, then simmer with water for 20 mins.
- Boil pasta, drain, toss in sauce with cheese and water if needed.
- Toast squash seeds and top pasta. Drizzle with olive oil, more cheese, done.
Notes
- Dough should feel like soft Play-Doh — adjust flour as needed.
- Pasta water is key to a silky sauce — don’t skip it.
- Toasted seeds make a huge flavour and texture difference.
- Pasta best eaten fresh — sauce can be frozen on its own.