This classic flavored pasta is best made with baby spinach leaves because they contain less fiber than full grown spinach. Use the smaller amount of flour for a soft dough for stuffing, and the larger amount for a firm dough for cut pasta.
Adding spinach to pasta will not drastically alter the flavor of the pasta, but it does add a nice nutritional boost and interesting color. Serve with a healthy tomato marinara and some sautéed vegetables for a light lunch.
If you want to make this later, the fresh pasta dough will keep in the refrigerator for a couple of days until you are ready to cook it.
Fresh Spinach Pasta
6 ounces washed baby spinach leaves, stems removed
2 large eggs, at room temp
10-12 ounces unbleached all purpose flour
Fill a small pot with 1/2 cup of cold water and bring to a boil Add spinach until wilted, turning the spinach often so it cooks evenly. Cook 1 minute longer, or until the spinach is soft but still brightly colored. Drain, and shock under cold water. Squeeze out most of the water and form it into a compact ball. Slice the ball thinly in one direction and then turn crosswise and sice again. Chop finely, then place the spinach and eggs in the food processor and process until fine.
Add the flour in the food processor and pulse until the dough comes together into a ball. Move the dough onto a lightly floured surface and knead together so that the dough comes together. Wrap the ball in plastic and let it rest for 30 minutes.
Use a food processor to roll and cut the dough.
To boil the pasta:
Bring a large pot of water to a boil with 1 TB of salt.
Add the fresh pasta and boil until the pasta rises to the top, about 2-3 minutes.
Makes about 1 lb.