200g spinach, washed and drained (165240)
2 large free-range eggs (173017)
2 tbsp olive oil (35683)
400g Italian ‘00’ flour, plus extra to dust (173139)
Semolina flour to dust (optional) (91006)
Put the spinach in a large pan covered with a lid, then cook gently for 1-2 minutes until it starts to wilt. Stir so all the leaves wilt, and then drain in a colander, using a wooden spoon or hands to squeeze out as much water as possible. Roughly chop.
To make by the pasta dough in a food processor: Whizz the spinach in the processor briefly, then add the eggs and oil and whizz again until smooth. Add the flour, whizzing until the mix comes together to form a firm dough. You may need a little extra flour or a little water. Knead briefly until smooth and silky.
To make the pasta dough by hand: Finely chop the spinach and mix with the eggs and oil until smooth. Sift the flour onto a clean work surface to form a mound. Make a well in the centre, then pour the spinach mixture into the well. With your fingers, gradually incorporate the flour into the wet ingredients. Make circular stirring motions and bring increasing amounts of flour into the centre of the mound. When the dough has come together and has a good texture, it’s ready – you may not need all the flour). Once the flour is incorporated, knead the dough as if making bread – it needs to be smooth and silky, and spring back to the touch.
Wrap the dough well to prevent it from drying out, then set aside to rest for at least 30 minutes.
Divide into manageable pieces for your pasta machine then roll through folding on top of each other up to 5 times before reaching required thickness.
Cut pasta into required shape then cook in boiling salted water for 4-5mins until al dente.