Vibrant green pasta dough made with pureed spinach.

Ingredients

  • 1 cup (2 ounces) spinach leaves and stems, washed and dried
  • 3 large eggs
  • 2 1/4 cup unbleached flour (11 1/2 ounces)
  • 1 tsp salt

Steps

  1. Put spinach in food processor with metal blade and mince by turning the machine on and off about 4 times.
  2. Add the eggs and process the mixture for 10 seconds.
  3. Reserve 1/2 cup of flour and add the remaining flour to the work bowl with the salt.
  4. Process until the dough forms a ball.
  5. Stop the machine and touch the dough. It should not be wet.
  6. Add the reserved flour as needed, 1 tbsp at a time, and process the dough for about 40 seconds, or until it is smooth.
  7. Wrap the dough in plastic and let it rest for 30 minutes.
  8. Roll out and cut with pasta machine or roll thinly (1/16 inch) and cut into thin strips.
  9. Add flour to strips to keep from sticking together.
  10. May cook at this point or let strips air dry over a rack.
  11. Can be frozen by mixing well with flour and putting in ziplock or Tupperware. Let set out 15 minutes before cooking.
  12. To cook, bring large amount of salted water to a boil.
  13. Add noodles and cook till al dente, approximately 1-3 minutes after coming to a boil.

Notes

  • You can make fresh spinach pasta weeks before cooking it. To preserve its color, freeze it as soon as it is dry.
  • Don’t overcook the pasta.