Pasta de espinacas

Paso a paso

1. Pour a tablespoon of water into a pan and add the spinach. Cook until softened for about 2 minutes.

2. Put eggs and spinach into a blender. Blend for 45 seconds on stand 4.

3. Attach the dough hook to the stand mixer. Add the flour and the salt into the bowl. Turn the Speed Control Lever to 4 and slowly start adding the egg mixture until the dough comes together into a ball. Knead the dough for 4 minutes.

4. Wrap the dough in cling film and refrigerate for 1 hour.

5. Attach the Pasta Roller to the stand mixer. Set the thickness to 1. Turn the Speed Control Lever to 2 and make the dough more pliable by rolling it several times, folding it over between each roll. Adjust knob to thickness setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Make sure to flour the dough before each rolling.

6. Attach the Fettuccine Cutter to the stand mixer. Turn the Speed Control Lever to 2 and begin feeding the pasta into the attachment. As it comes through, wrap it around your hand to create nests if used immediately or hang over a pasta hanger to dry.

7. Cook fresh pasta noodles in a large pot of boiling salted water. Drain.

8. Serve with olive oil or melted butter, parmesan and fresh basil.