Raw Spinach Pasta

1. 1

   ["Before rinsing, weigh about 55-60 g of spinach.", "Rinse the spinach and parboil it (alternatively, you can wrap it in plastic wrap and microwave it).", "Trim off the stalks.", "You will only be using the leaves (the photo shows the trimmed off stalks below the leaves).", "Take the leaves from Step 2 and blend them in a food processor or grind them with a mortar and pestle until they're paste-like.", "Combine the ingredients, the spinach paste, egg, and olive oil and mix.", "The combined weight should be 155 g. Adjust the amount of water as necessary.", "Mix in the flour and pepper with the mixture from Step 4 and knead.", "(Gradually add water a little at a time until it reaches your desired firmness.)", "Divide the dough into 4 portions and then let it rest for at least 30 minutes.", "Then, just roll it out and cut it.", "Slice it into roughly 6 mm thick fettuccine-like strands.", "Add salt to a pot full of water and boil the pasta for about 2-2.5 minutes.", "Adjust the boiling time until it reaches your desired firmness.", "This pasta goes well with Tuna & White Sauce"".", "Toss it all together and cook for 1-2 minutes in a frying pan.", "You can use the leftover stalks from the spinach to make a salad."]

* Per serving · 4 servings · Values may vary.