Spinach Pasta Dough

Instructions

1. Begin by blanching 10 oz of fresh spinach. Bring a large pot of water to a boil and drop in the spinach for about 1 minute. The leaves will brighten in color and become tender.
2. Transfer the cooked spinach immediately to a large bowl of ice water to stop the cooking process.
3. Using a strainer or cheesecloth, remove the spinach from the ice water and squeeze out as much excess water as possible. It's okay if a small amount of moisture remains—this will help the spinach blend smoothly.
4. Place the strained spinach into a food processor or blender and pulse until fully puréed. Transfer the purée to a separate bowl and measure 100 g for the pasta dough.
5. Just like traditional pasta dough, place the Caputo "00" Pasta Fresca Flour on a cutting board or work surface and form a well in the center. Crack the whole eggs into the well and add the spinach purée. Whisk the mixture together with a fork until combined, then gradually begin incorporating the surrounding flour.
6. Once the flour is mostly incorporated and the dough begins to come together, knead by hand for 8–10 minutes until a smooth, elastic dough forms.
7. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes, or up to 6 hours. If resting for longer than 6 hours, refrigerate the dough and allow it to return to room temperature for about 2 hours before rolling.
8. Roll the dough out using a pasta machine or rolling pin and cut into your preferred shape. For spinach pasta, we especially love hand-cut tagliatelle, served with lemon butter sauce and fresh basil for a bright burst of spring flavor.