Spinach-Infused Pasta

Ingredients

• 3 cups Semolina flour
• 3 cups All-purpose flour
• 8 Large eggs (room temperature)
• 8 tbsp ( cup) Olive oil
• 2 tsp Salt
• 1012 oz Fresh baby spinach (about 4 large handfuls)

Method

1. 1

   Bring a small pot of water to a boil and drop the fresh spinach in for 30–60 seconds until wilted and bright green.

2. 2

   Immediately transfer the spinach to a bowl of ice water to stop the cooking and lock in the color.

3. 3

   Squeeze the spinach thoroughly with your hands or a clean kitchen towel until completely drained of water.

4. 4

   Place the squeezed spinach and olive oil into a blender or food processor and pulse until smooth.

5. 5

   Whisk the semolina flour, all-purpose flour, and salt together on a work surface or in a bowl, then create a wide well in the center.

6. 6

   Add the eggs and spinach puree to the well.

7. 7

   Whisk the eggs and spinach together with a fork, slowly pulling in flour from the inner edges until a thick paste forms.

8. 8

   Fold the remaining flour into the center using your hands or a bench scraper to form a shaggy dough.

9. 9

   Knead the dough for about 10 minutes until smooth and elastic, adjusting with a dusting of flour if too sticky or a few drops of water if dry.

10. 10

    Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

11. 11

    Divide the dough into 8 pieces and roll each piece thin using a pasta roller or rolling pin.

12. 12

    Cut the dough into noodles and let dry on a rack or floured baking sheet for about 15 minutes.

13. 13

    Boil the pasta in heavily salted water for 2–4 minutes until it floats and is al dente.