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1
Blanch the spinach leaves in a little boiling water.
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2
Drain well, squeeze out and puree.
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3
Put all the ingredients in a large bowl and mix.
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4
If it's too floury and dry and won't come together to form dough, add a little water.
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5
When the dough comes together, knead it while incorporating any flour left in the bowl.
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6
Form the dough into a ball, and knead it 7-8 times in the bowl.
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7
(Put your weight on it using your left hand wrist, and fold it in half when it's flattened.
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8
Repeat pressing down on it and folding it.)
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9
When the dough is no longer floury and has an even texture, roll it into a ball again and put it into sturdy plastic bag.
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10
Rest the dough in the refrigerator for an hour.
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11
Put the dough in the middle of the bag, and press it flat by stepping on it.
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12
When the dough has been flattened evenly, fold it in half and step on it to flatten it again.
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13
Repeat 5-6 times.
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14
Roll the dough out with a pasta machine or a rolling pin and cut it up.
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15
(I used a juicer with a pasta attachment.)
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16
Bring plenty of water to a boil in a large pot and add 1 heaping tablespoon of salt.
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17
Put the pasta in while separating the strands.
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18
The pasta tends to stick so stir with chopsticks as soon as you put it in the pot.
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19
Boil for about 4 minutes.
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20
Serve with your favorite sauce.
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21
I like to make a simple tomato sauce with tuna by sauteing garlic and red chili peppers in olive oil, and adding a can of tuna.
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22
Add a can of tomatoes and a bay leaf.
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23
Simmer to reduce, and season with salt and pepper.
