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 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, are well combined.

5. Add more Caputo “00” Pasta Fresca if the dough is too wet.

6. Cover the mixing bowl with a kitchen towel and allow the dough to rest for at least 30 minutes.

Rolling the Dough:

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

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

3. Feed your flattened wedge through your pasta machine on its widest setting.

4. Run it through 2 or 3 times. You want to keep the dough in a rectangular shape, so the fold the dough in thirds to maintain a rectangle.

5. Continue to feed the pasta dough through the pasta maker and decrease the width after passing through each setting twice until you reach the thinnest setting (or nearly thinnest setting).

6. Once your pasta sheet is ready, you can either attach your pasta cutter and cut the pasta to your desired size, or cut and shape the pasta as desired.

7. Transfer the cut pasta to a baking sheet dusted with Caputo Semola (noodles should be swirled into little nests). Repeat with the remaining dough.