Preparing Spinach:

1. Blanch spinach in boiling water for about 1 minute until wilted. Then, transfer the spinach to a bowl of ice water to stop the cooking process. Drain well and squeeze out all excess moisture.

2. (Optional) Blend the spinach in a food processor until smooth to make a spinach puree. If you don’t have a food processor, you can finely chop the spinach.

Making the Dough:

1. Place the Caputo “00” Pasta Fresca the bowl of a mixer and create a well.

2. Add the spinach, eggs and salt.

3. Using a paddle attachment, mix until the flour, spinach, eggs, and salt, until the dough begins to form. You can slowly add more Caputo “00” Pasta Fresca if the dough is too wet.

4. Remove your dough from the mixer and knead for 1-2 minutes until smooth. Wrap in plastic and allow to rest at room temperature for 30 minutes. (If your preparing the dough in advance, we recommend refrigerating overnight.)

Rolling the Dough:

1. Cut the dough into 4-6 equal pieces. Choose one piece to work with and immediately wrap the rest so it does not dry out.

2. Using a rolling pin, roll the dough into a rectangle that is thin enough to pass through the widest setting on your pasta machine.

3. Feed your flattened dough through your pasta machine on its widest setting 2-3 times. 

4. Continue to pass the dough through the machine 2-3 times on each setting until it reaches your desired thinness. (Be sure to keep the dough in a rectangular shape.)

6. Once your pasta sheet is ready, dust your sheet with Caputo Semola Flour. Now you can attach a pasta cutter or cut the pasta by hand into any desired shape. 

7. Transfer the cut pasta to a baking sheet dusted with more Caputo Semola Flour. Repeat with the remaining dough.

8. When you are ready to cook your pasta, bring a pot of water to a rolling boil and cook for 1-2 minutes. 

9. Toss in the sauce of your choice, serve, and enjoy!