Directions

• *If you want to make regular pasta instead of green pasta, you can skip this step:* Wash and steam a handful of fresh spinach. Ideally, you want to use the one you'd find in bunches at the store, rather than baby spinach meant for salads. Steam for 2-3 minutes until vibrant green and wilted. In a blender or food processor, blend the spinach into a paste, adding about a tablespoon of olive oil, and a splash of water if required to get things moving.
• Crack 6 eggs into a mixer and add your spinach paste, add a teaspoon and a half of salt, and mix until a green egg mixture is formed.
• Add flour little by little, while mixing, until a ball of dough is formed, and begins to separate from the bowl. The amount of flour will vary depending on the number of eggs used, and the moisture content of the spinach.
• Knead the dough over a floured surface, adding more flour as required until the dough is no longer sticky, and refuses to accept more flour. The firmer dough is better than the softer dough here because a soft dough will stick to your pasta roller.
• Let the dough rest, covered in plastic, for about 20-30 minutes.
• Divide the dough into quarters, and lightly flatten it with your hands. Run the dough through your pasta roller on the widest setting. After each pass, increase the number setting on your roller until you've run the pasta through at number 5 thickness.
• From here you may cut your pasta any way you'd like! Make a tagliatelle, spaghetti, linguine, ravioli, tortellini, lasagna, or anything you'd like! Just use any cutting method that works best for you. Mariano made a tagliatelle using the appropriate cutting attachment on his stand mixer, however, you can make these same cuts by using a sharp knife, or a different attachment.