Hand-rolled spinach pasta isn't as difficult as it sounds. In fact, it's easy and quick to make.
Instead of the usual 400g 4 eggs ratio 1:1, you minus 2 eggs and add 200g of spinach.
Blanch the spinach in boiling water for 1 minute and then cool it in an ice bath. Drain the spinach and put it in a blender to blitz it with the 2 eggs and then add the mixture in like you would usually the eggs to flour.
Kneed the dough for 15-20 minutes, wrap it in cling film and leave it to rest for another 15-20 minutes.
Roll it out to your desired shape and you've got delicious homemade spinach pasta.
