Spinach Pasta

Spinach pasta works great with all pasta dishes, not just ones that have spinach in the sauce. It also adds a nice bit of colour to the plate.

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Ingredients Serves 2
Preparation time: 45 mins

• 1 egg
• 100 g fresh spinach leaves
• 200 g flour

The spinach replaces one of the eggs you would normally have when making plain pasta.

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Making the dough:

1. Cut the stalks from the spinach leaves.
2. Blanche the spinach and then rinse it in cold water.
3. Squeeze out all excess fluid and shape the spinach into a firm ball.
4. Cut the spinach finely in one direction.
5. Turn the spinach 90 degrees and then chop finely in the other direction, until the spinach is very finely chopped.
6. Optionally, once you have chopped the spinach, add it and the egg to a food processor and mix well.
7. Put the flour on a (preferably wooden) surface, forming a ring.
8. Put the spinach and egg into the centre of the ring.
   
9. Using a fork, start mixing the spinach and eggs into some of the flour.
10. Once the spinach and eggs are incorporated use your hands to knead the dough.
11. Knead until the dough is fully mixed; it should hold its shape and feel moist but not sticky. Don’t worry if all the flour hasn’t been absorbed into the mixture.
    
12. Wrap the dough in clingfilm and leave to rest at room temperature for about 20-30 minutes.

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For information on rolling the pasta, see our pasta guide.

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