I made this yesterday for Spinach Lasagna. It was fairly easy and turned out quite nice. You’ll notice by the pictures that I doubled the recipe. Here it is though for a single batch. If you want it a little greener…just add a bit more spinach.
1 ¼ cups of unbleached all-purpose flour
¾ cups of Semolina flour
1 teaspoon salt
1 teaspoon Olive Oil
5 ozs of fresh Spinach
Wash and trim Spinach. Place it in a steamer and steam for about 2 minutes over boiling water until limp. Drain and squeeze out the moisture. Put it in a food processor or chop it fine to mix into a paste.
Pour your flour onto your work surface. (I use those plastic flexible cutting mats to cut down on the mess). Add the salt. Make a well in the center and add your eggs and oil. Mix it all up with a fork or your fingers to get everything together. Add the spinach paste.
Mix the spinach in and get it into a rough ball. Now start kneading it. I probably kneaded for about 8-10 minutes and you can feel the dough changing and getting more elastic and soft as you do this. If it’s too dry…add touch of water. If it’s too sticky add a little flour.
When you’ve formed a nice smooth ball of dough, wrap it up in plastic and let it sit for about ½ hour.
After sitting…it can rolled in a pasta machine or rolled by hand and cut.
When using a pasta machine…cut the ball into quarters. Flatten the quarter and start feeding it through the rollers at the widest setting. Double it over and repeat. Then keep feeding it through until you’ve reached your desired thickness. It can get quite long and at this point just cut it in half and then feed it through. Before cutting it in the machine, let it rest for a few minutes and it will dry a bit and not clog your cutters.
Hang it over a rack or lay it on a clean towel until ready to use. It can be cooked immediately or dried and kept refrigerated for about 1 week.
To cook this pasta: Bring a large pot of water to a boil. Add some salt. Carefully add your noodles and let boil for about 3-4 minutes, testing to desired doneness.