Pasta Dough: Fresh Spinach

By Snook

Totally Hands On: Pasta Workshop

Ingredients

• 1 c baby spinach
• 3 eggs
• 2 c unbleached all purpose flour
• 1/4 c semolina

Preparation

Step 1

Puree the spinach and eggs together in a blender until well blended.

Measure the flour and semolina in the bowl of a food processor.

Pour in the egg/spinach mixture and process until the dough forms a ball.

Remove from the processor and place on a lightly floured surface.

Knead just long enough to create a smooth ball, about 1 minute.

Wrap in plastic and allow to rest, at room temperature, for 20 minutes.

If using the next day, place in the refrigerator to rest. Allow to come up to room temperature before rolling out.

Roll out through a pasta maker until smooth, then roll into sheets and cut into desired noodles.

To cook and serve, plunge into boiling salted water, cook until tender, about 2 minutes, and serve at once with your favorite sauce.