Hand Made Spinach Pasta

Step 1: Spinach and Parsley ... You can use full size spinach; but, the stems are much thicker. I prefer to use the baby spinach. Simply remove any thick stems. The same with the parsley; remove any tough stems. Add the spinach and parsley to a food processor, and puree until everything is well chopped. Then, add the egg, a pinch of salt; and, puree until you get a smooth texture. Taste, and you may want to re-season with another pinch of salt.

Step 2: Flour Base ... Add the flour to a large bowl, and make a well in the center. Slowly add the spinach mixture, a little at a time, working in the flour mixture. It will take a couple of minutes. Once everything is combined, add a 1-2 teaspoons of ice cold water, a little at a time. Start with 1/2 teaspoon, and work up. Every dough seems to be different. You want just enough to hold the dough together.

Step 3: Knead ... Yes, you have to knead the dough, sorry! Add to a floured surface and knead for 10-15 minutes; and, yes, this has to be done. Push down with your hand, flatten, roll over, KNEAD. You have all seen how it is done. This is a necessary step.

Step 4: OK, after all that; time to let it rest. Flatten it out, and fold over a couple of times; then, ball it up and transfer to a bowl, sprayed with a non-stick spray or olive oil, cover; and let it rest for 45 minutes.

Step 5: Pasta ... Roll out the pasta on a floured board. And, roll it out as flat as you can, without it breaking through. Then, start at the long end; and, roll up the pasta - this is how you make the pasta. Simply cut the roll into 1/4-1/3" strips - like fettuccine. Now, unroll, and lay the pasta out on a sheet tray for at least 1 hour before cooking - this is important.

Step 6: Note: I have used my pasta 'add on' to my Kitchen Aide; but, I just do this by hand. It doesn't take any time; and, I love the rustic look of how it turns out.

Step 7: Done and Ready to Use ... Yes, a bit of work; but, it is oh so good.

Step 8: Serve and ENJOY! ... This can be served as is, with a little butter or olive oil. But, a dollop of ricotta, fresh grated parmesan or pecorino romano, pine nuts, etc. - heaven. I love to use it in my 'Spinach Pasta with Artichokes and Ricotta.' It's delicious; and worth the effort.