Spring Pasta Recipe
2 cups 00 Flour
1 tsp Kale/Spinach Puree
For the Kale/Spinach Puree:
A handful of Baby Spinach
A handful of Kale
1 clove Garlic
Drizzle of Olive Oil
Before you start preparing your pasta, you need to prepare the flavouring paste. In this case, I use leafy greens. In a small processor, puree baby spinach/kale or any leafy green you choose with a clove of garlic and a drizzle of olive oil.
On a clean surface, create a mound of the flour with a well in the middle, crack the eggs in the well with a tsp of the puree and mix them using a fork. Slowly start incorporating the flour into the wet mixture in the well. Once all the flour is incorporated, knead the dough until it forms a smooth ball then cover it in saran wrap and let it rest! It is very important to let your dough rest before you roll it out.
Using a pasta roller, a rolling pin or even an empty bottle of wine, roll out the dough into sheets and cut into whichever shape pasta you desire. Make sure you dust your surface well with flour and toss your spring pasta in flour to keep them from sticking together. And there you have it, vibrant green and flavourful spring pasta.
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