Ingredients Jump to Instructions ↓

  1. 5 oz 142g Fresh spinach - blanched, squeezed d

  2. 1 lb 454g / 16oz All-purpose flour

  3. 1 teaspoon 5ml Salt

  4. 1 teaspoon 5ml Egg (large)

  5. 6 teaspoons 30ml Egg yolks (large)

  6. 1 tablespoon 15ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions. Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce. This recipe yields about 1 3/4 pounds fresh pasta.


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