Spinach-Basil Pasta

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Spinach-Basil Pasta

 

3 cups lightly packed spinach leaves

1 cup lightly packed basil leaves

2 cups unbleached all-purpose flour or 2 cups durum semolina flour

2 large eggs

water as needed

 

In a saucepan of lightly salted boiling water, blanch the spinach and basil

5 seconds.

Remove and immediately plunge into ice water to set the color.

Drain, pat dry, and then squeeze in a towel to remove any excess liquid.

Chop very fine and add as the eggs are incorporated into the flour. Proceed

as follows.

Food processor method: Place the flour in the bowl of the food processor.

With the motor running, add the eggs, one at a time.

Continue processing for 10 seconds after the last egg has been added.

Add drops of water if the dough seems too dry.

Turn out onto a lightly-floured work surface and knead for 6 to 8 minutes or

until the dough is smooth and satiny and springs back when pressed with a

finger.

Hand-mix method: Place the flour in a mound on a clean work surface.

Form a well in the center and break the eggs into the well.

Mix the eggs with a fork.

Pulling from the sides of the well, gradually incorporate the flour into the

eggs.

Continue to mix until the dough forms a ball, adding drops of water as

necessary.

Begin kneading the dough, pushing the dough with the heel of your hand.

Knead until soft and satiny.

Most important, the dough should spring back when poked with your finger.

This will take 10 to 15 minutes of continuous kneading.

Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at

least 45 minutes.

The dough may also be frozen at this point, thaw in the refrigerator before

proceeding.

Roll out by hand or with a hand-cranked pasta machine, according to the

manufacturer's directions.

Makes 1 pound of fresh pasta, serving 4.