- 1/2 pound fresh spinach (about 1 bunch)
- 1 1/2 cups semolina flour, finest grind
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoons extra-virgin oil
Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
Notes: The unrolled dough should be refrigerated after it has relaxed for 2 hours. Plan to use it within 24 hours. For best results, cut pasta may be refrigerated up to 24 hours before using or it may be left to air dry. For longer storage, Freeze the cut pasta, then wrap it tightly in plastic and return to the freezer. It will keep 3 to 4 weeks if carefully wrapped.
Yield: 1 1/2 pounds
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986