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Ingredients
- 6 ounces fresh spinach, washed well and trimmed
- 1 large whole egg plus 1 large egg yolk
- 1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 teaspoon coarse salt
Method
- Steam spinach Fill a medium saucepan with 2 inches of water and fit with a steamer basket.
- Bring water to a simmer, then place spinach in basket and cover.
- Steam until leaves are bright green and softened, about 2 minutes.
- Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towels.
- Chop spinach coarsely; you should have about 1/3 cup.
- Mix dough Combine spinach with egg and yolk in a food processor, and process until well combined.
- Add 1 1/4 cups flour and the salt and process until dough just comes together, about 20 seconds.
- Knead and rest Turn out dough onto a well-floured work surface.
- Knead until smooth and elastic, about 10 minutes, adding up to 2 tablespoons more flour if dough is too sticky.
- Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.
- Roll out and cut Follow directions on pages 369371 for rolling and cutting into desired shapes.
