This pasta reminds me of terrazzo style floors that still adorn places in my hood, Brunswick, including the front porch of my childhood home. Considering I like the two quite a bit, this is an ode to terrazzo and silky smooth pasta. You will need a pasta machine to get these strands thin and silky. I made the pasta sheets quite wide, about 5cm thick, and they worked beautifully. If you have never used a pasta machine before this is a good recipe to try because it's straight forward and looks great. I always find it so satisfying and the pasta really is different to eat - just flour everything to avoid sticking! This recipe is best for a lazy Sunday, as you will need to dry the pasta for 2 hours.
100g fresh spinach
2 T water
1/2 t salt
175g flour (I used 00)
1. In a pan cook spinach with 2 T water until wilted. Drain and allow to cool completely.
2. Add spinach, egg and salt in a blender. Blend until you see small speckles of spinach.
3. Transfer to a bowl and add enough flour to make a firm dough. I try not to overdo the flour, if you feel as though the dough is pliable without using all of the flour then that's ok.
4. Transfer the dough onto a floured surface and knead for 1 minute.
5. Roll out the dough into a thin sheet (about 2 cm) and leave to rest for 20 minutes. I cover mine with a wet tea towel to avoid drying.
6. Cut the pasta into strips, width will depend on your preference. Pass through a pasta machine until you reach the thinnest setting. Flour the machine to avoid sticking.
7. Allow to dry for 2 hours before you cook in salted boiling water. If you don't have a pasta drying rack then just nest the pasta into bundles like above.
TIP: Fresh pasta cooks in absolutely no time, have your sauce ready to transfer the pasta directly.
This pasta will take to any sauce. I fried garlic, chilli, salt, eggplant, tomatoes and porcini mushroom in a skillet for a couple of minutes - then stirred through 1 T of creme fraiche. I transferred the pasta directly to the pan once cooked and then grated baked ricotta on top.