This colorful pasta recipe can be easily modified with bell pepper, beatroot or carrot.
PREP 30 mins
6 bundles of spinach
1 egg yolk
2 1/2 cups all-purpose flour
Semolina flour, for storage
LETS COOK IT UP!
In a pan add some water and insert a steamer. Let it boil for one minute. Add some spinach and let it cook till green. Remove the spinach and puree it.
Add egg and yolk to the puree and blend. Then add the flour and salt and blend till you get a doughy consistency for about 20 seconds.
Transfer this to a bowl and knead for 15 minutes so it becomes soft and elastic. Transfer to a bowl and leave it untouched for 2 hours.
Cut dough into 8 pieces and flatten each piece into an long shape slightly thinner than the pasta machine’s widest setting (number 1).
Dust dough very lightly with flour, and feed through machine. Repeat twice on same setting.
Then pass the dough to the next setting twice. Keep passing it through all the settings in a similar way till its thin and translucent.
Then place the pasta over a drying rack and cut into thin strips. Place the pasta in a tray and add the semolina over it and refrigerator over night to let it harden.