This homemade pasta recipe is an ingenious way to use up your green vegetables, and give your fresh pasta an all-natural green hue.
Green homemade pasta recipe
Cooking time: 30 minutes
Total time: 1 hour
For the green puree
100g leafy greens, such as basil, spinach, kale, rocket, stems removed
For the pasta dough
3 large eggs
60g greens puree
375-400g ‘00 pasta flour
Fine semolina flour, for dusting
Make the green puree
Step 1: Bring a large pot of water to a boil and briefly blanch the greens until just starting to wilt.
Step 2: Drain and rinse under cold water, then squeeze to remove as much excess water as you can. Puree in a blender or food processor until smooth.
Make the pasta dough
Step 3: On a large clean surface, pour the flour into a pile and make a well in the centre.
Step 4: Put the eggs and green puree in the well and, using a fork, beat thoroughly to combine.
Step 5: Gradually incorporate the flour into the eggs until a wet and sticky dough forms.
Step 6: Using your hands or a dough scraper, begin to incorporate more flour into the mix until the dough is firm and you can handle it easily.
Tip: You may not need all of the flour to get the dough to this point.
Shape the pasta
Step 7: Divide the dough into 6 equal pieces.
Step 8: Lightly dust your work surface with flour and take one of the dough pieces – covering the others with a damp cloth to stop them from drying out.
Step 9: Flatten into a rough rectangle and use a rolling pin (no rolling pin? A wine bottle works great) to roll out the pasta into a long sheet roughly 1mm thick.
Step 10: Dust with a little more flour and set aside while you repeat the process with the remaining dough.
Step 11: Using a pasta cutter or sharp knife, cut the pasta sheets into 12x12cm squares
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