1 blender immersion, food processor or regular blender
Ingredients
3 ½cupsall-purpose flouror 00 flour
3wholeeggs
5ozspinachfresh or frozen
Instructions
Make the Dough
Clean the spinach and cook it in boiling water until wilted. Transfer the cooked spinach immediately to a boil of ice water (blanching). When cool, squeeze all of the liquid out of the spinach.
5 oz spinach
Blend the spinach to a smooth puree.
Add the flour to a large mixing bowl. Make a well in the center of the flour. Add three whole eggs to the center of the flour and the spinach puree.
3 ½ cups all-purpose flour, 3 whole eggs
Begin to beat the flour into the eggs and spinach with a fork, pulling the flour in from the sides a little at a time. You may not need to mix in all of the flour, or you may need to add more. Judge by eye and texture.
When the dough begins to look shaggy, compress the dough into a loose ball and transfer to a floured work surface. Knead the dough until it is smooth and elastic. The final dough should not stick to your hands. When you push in on the dough, it should spring back.
When ready, cover and let the dough rest for at least 30 minutes.
Roll and Cut Dough
Use as you would any basic egg pasta dough. Roll the dough to the thickness of the pasta you are making. Cut the pasta accordingly.
Video
Notes
Mixing in a Bowl?If you are mixing the pasta dough in a bowl (instead of on a work surface), be sure to add just 75% of the flour called for in the recipe. Then, add more as needed. It is easier to fix dough that is too wet than dough that is too dry.You May Need More FlourDue to the puréed spinach, this pasta dough may require more flour than a normal egg pasta dough. The final kneaded pasta dough ball should not be sticky, but should be smooth and elastic. The dough ball should spring back when you gently press it with a finger.