Beautiful green pasta with homemade spinach that will brighten up plates and diners. Enjoy with a simple butter or with a good tomato sauce or a hint of crème fraîche sprinkled with parmesan cheese.
Ingredients:
Flour (type T45): 400 g.
Fresh spinach: 150 g.
Egg: 4
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Preparation:
In boiling water blanch the spinach about ten minutes. Drain them and let them dry on paper towels. Reserve the cooking water, which will be used to moisten the dough if necessary. Blend or chop them very finely.
Mix the flour, salt, oil and add one by one the eggs until a homogeneous paste. Stir in the spinach and knead again. The dough should become smooth and slightly elastic.
If it becomes too dry, moisten it with the spinach water. Conversely if it is too sticky add a little flour.
Wrap your stretch film paste and let it sit for at least 30 minutes in a cool place.
Divide your dough into 3 or 4 dough pieces. Go first to the mill, taking care to cover the others so that they do not dry out.
Flour your dough ball and rolling mill rolls. Lower the dough several times by progressively decreasing the thickness until you reach the desired one. If it sticks, add flour as you go.
Repeat this operation as long as you have some dough left.
Give the shape you want to your pasta according to the channels you have: tagliatelle, spaghetti, lasagna, linguine ... then drop them as and on a pasta dryer so they do not stick together.
Depending on the thickness and moisture content of the pasta, it will take between 2 and 4 minutes to cook.
