Yesterday we decided to make some fresh pasta, as we kind of usually do on sundays, but with a twist :
We ended up making a version of fresh pasta that incorporates spinach as the secondary binder and color driver. We simply modified our usual fresh pasta dough recipe replacing 1 egg for 100gr of blended cooked spinach.

For 2 people we used:

– 100gr semolina flour
– 100gr whole wheat flour
– 1 large egg
– 100gr cooked spinach (blended)

We were very happy with the consistency, not too wet, not too dry, we added a tiny bit of flour during the milling procedure to achieve the usual texture, to me it was feeling a little moist but that is not a huge deal usually.

This time the experiment was the pasta otself so for the sauce we made a very simple clam and anchovie sauce, with a good amount of extra virgin olive oil to create the emulsion, topped with some capers and zest of a lemon. Nothing fancy but very rewarding.