by Sarah Steimer
- 3 cups packed spinach, steamed until just wilted then squeezed dry
- 1 pound all-purpose flour (a little more than 3 1/2 cups)
- 1 teaspoon salt
- 1 egg
- 6 egg yolks
- 2 tablespoons olive oil
Combine the spinach, flour and salt in a food processor using the sharp blade attachment (not the dough blade). Combine until there are no full pieces of spinach.
Add the full egg and egg yolks. With the machine running, drizzle in the olive oil. Add enough water (I may have added around 1/4 cup) until the dough pulls away from the sides and forms a ball. You may need to stop the machine occasionally to scrape the sides. DO NOT add so much water that the dough is wet. It should only be very slightly sticky.
Remove the dough from the machine and form into palm-sized, imperfect balls. Be careful not to work the dough too much, which can make it tough.
Follow your pasta maker’s instructions to flatten the dough and then cut into pasta. I went with (what I believe is) the fettuccine setting on my pasta maker.
Cook the pasta is boiling water for only about 3-4 minutes. If you are not using all or some of your pasta at once, hang it to dry and then store in an air-tight container in the pantry.
Makes about 4 servings of pasta.
Recipe adapted from: Korean American Mommy