Okay, so back to my local, organic spinach. It was perfect for lurid green pasta dough. Basically, I adapted my standard pasta recipe slightly - I used about 320g of 00 flour, 2 whole eggs, 1 egg yolk and a little over 150g of fresh spinach. I first steamed the spinach and squeezed out the excess liquid. I then blitzed it in the food processor for about 20 seconds and then threw in my other ingredients. Once the processor had worked its magic, it was time to get down and doughy. About 10 minutes of kneading later and I had my ball of dough ready for resting.
I rolled out my dough and decided to hand cut my pasta, rather than use the fettuccine attachment - for the rustic look, you know. A few minutes in salted boiling water and topped with freshly made basil pesto and a quick olive oil, chilli, garlic and zucchini sauce (there can never be enough green, right?!), and it was time to dig in!
Definitely made all the more enjoyable when you're sitting on your deck admiring your garden!