Homemade Spinach Pasta

Ingredients

• Spinach

  Cooked, boiled, drained, without salt

  3 oz or 85g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Salt

  Table

  ½ tsp or 3g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

Directions

1. Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
2. Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
3. Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
4. Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
5. Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
6. Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
7. Recipe by: The Late Night Gourmet (source: https://www.allrecipes.com/recipe/254895/homemade-spinach-pasta/)

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