Ingredients
- 200g spinach
- 300g 00 flour / pasta flour
- geneorus pinch of salt
method
In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Your dough shouldn’t be sticky and should resemble a play-dough texture. Feel free to top it up with more flour if you need to.
You can treat the dough as you would a normal pasta dough. Pop it through a machine, roll it out, or tear off small balls and roll them into long thin sausages.
Cook the pasta straight away, or leave them to dry out for a few hours, or even overnight with a damp tea towel over the top.
Put a large pan of salted water on to boil. Once boiling, add your pasta. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
