There are different recipes out there from the famous masters, Mario Batali, Lidia Bastianich, etc. who know what they doing. Adding salt and oil seems like personal touch. I like to freeze extra pasta because their color turns darker after few night in the fridge. If you use spinach in a bundle, remove tough stems and wash well to remove dust.
1 box of fresh baby spinach leaves (1 pound)
3 cups all-purpose flour and extra for rolling.
1/2 tsp salt
1 teaspoon olive oil (up to 1 Tablespoon )
- In a large pot (5-6 quarts), add about 1 inch water. Bring it to a boil, add spinach, stir well until soften and bright green about 1-2 minutes. Remove from heat, drain in a colander and soak in ice cold water until spinach cool down. Change water if needed. Use your hands squeeze water out as much as you can by handfuls. Squeeze again and again until no more water left. The drier spinach the better pasta as Lidia said. I got about 3/4 cup of dried spinach.
- Put spinach and one egg in the bowl of food processor and puree until very fine paste forms. Add flour, salt and process until the spinach blending well with flour. While the machine running, add remaining eggs, oil and process until it resembles the wet cornmeal texture. The dough may start to come into a ball on the blade. The dough should form a ball with your fingers and not stick to your hand, adjust with water or flour if needed. Transfer the dough into a plastic wrap, form it into a firm ball, wrap tightly and let it rests at least 30 minutes to 1 hour on the counter.
- Take a handful of dough ( Keep the remaining dough covered to avoid them drying out) and process in a pasta machine according to the manufacturer’s instruction. Start with the widest setting (#1), flatten the dough into an square or rectangle or oblong shape. Feed through the machine, if the dough is sticky, lightly flour it both sides. Run it through the machine again. Fold the dough into thirds lengthwise, flour both sides lightly if the dough sticky. Flatten the dough slightly with your palm or a roller. Feed through the machine with one of opened ends twice. Repeat folding and feeding the dough through the machine until the dough is greener, flexible and real smooth about 10 times total.
- Dial the next smaller setting (#2) feed the dough through twice. Continue dial down and pass the dough through smaller setting until #4 for noodle/spaghetti or thinner for ravioli. Then lay it out on a wire rack or hang it over a wooden bar without cover to dry out before cutting. Repeat with the remaining dough. When the rolling dough becomes drier to the touch but the edge still flexible, cut them out by hand or with the machine.
- Pasta is ready to cook now or freeze for later use.
* Note: follow the link to learn more about making pasta by the masters: