Spinach pasta
Makes about 1 kg (2.1/4 lb)
700 g (a good 1.1/2 lb) pasta flour
2 medium fresh organic eggs
9 medium egg yolks, from fresh organic eggs
2 egg-sized balls of blanched spinach, squeezed dry and finely chopped
1 tablespoon Maldon salt
semolina flour for dusting
In your processor or mixer fitted with a dough hook, combine the flour with the eggs and egg yolks, then add the spinach and salt. Keeping on a low speed, knead the dough as for Fresh Pasta. If the dough seems too sticky, add a little extra flour. The dough should become silky after about 10 minutes.
Remove on to a floured surface, and cut into two. Knead each ball of dough separately by hand for 3–4 minutes. Wrap in cling film and put in the fridge to chill for 1.1/2–2 hours.
Prepare the spinach dough as for Fresh Pasta.