Ingredients
- 200g greens (baby spinach)
- 300g plain flour
- 1 Tbsp olive oil (optional)
- flour for dusting
Instructions
- In a food processor, combine greens and flour and blend until it forms a moist green crumble. If you pinch it together it should stick like craft putty. (if the gluten content of the flour '00 flour' is high enough it may form a ball for you, but if not, don't worry.
- Transfer the crumble/ dough onto a work surface and form into 2 - 4 portions.
- Shaping - there are many options, you can use a pasta machine, a rolling pin and a knife, or you can pinch off little bite sized balls and roll them out on the bench until you get something resembling a french green bean. Dust and shaped pasta well to avoid them sticking together.
- Cooking - prepare a large pot with salted boiling water. If the pasta is fresh it needs 5 minutes max. If you let it dry out, it may need 8 - 10.
Notes
- Jamie made this with lots of veggies in a tomato based sauce. We tend to use a marinara that we make up in bulk and add preserved ingredients from the fridge like sun-dried tomatoes, kalamata olives, capers etc and maybe some fresh herbs.
- We use a pasta machine or rolling pin to roll out our pasta and cut it manually rather thick, feels more wholesome and homemade that way. But if you have small children around I really cant recommend the pici bean shaped option enough, it takes more time, but it keeps them occupied and everyone has fun, with a yummy chewy treat as a result.
- I have used many types of greens, from baby spinach, to wild rocket, to beet greens, to asian radish greens, to kale. This is an awesome way to enjoy more greens in a lazy comfort food kind of way.
- There are two adults in my house so I usually do a half portion whenever I am trimming greens from the garden... then again, when we pulled out all our radishes, I did make up 4-5 whole batches and squished the raw dough into a container in the fridge for easy isolation food happiness... any longer than a week and I would suggest shaping and drying or freezing the dough... It will start to ferment otherwise, not a bad thing, just means the pasta with break apart more... still tastes great, and perfectly safe... just spoons over forks territory.