Pasta Verde from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephan

Name: Pasta Verde from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephan
Ingredients: 2 large eggs; 225 grams (1¾ cups) “00” or all-purpose flour, plus more for bench flour; Semolina and parchment paper for sheet pan; 70 grams (⅓ cups un-packed) cooked spinach, squeezed dry very well, and chopped very, very fine or puréed; 10 milliliters (2 teaspoons) olive oil; Pinch of coarse salt

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The addition of blanched, puréed spinach (or other greens) to the dough is the traditional method for coloring fresh pasta dough green. Green pasta is used in some lasagne. The spinach may be...

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Ingredients

2 large eggs
225 grams (1¾ cups) “00” or all-purpose flour, plus more for bench flour
Semolina and parchment paper for sheet pan
70 grams (⅓ cups un-packed) cooked spinach, squeezed dry very well, and chopped very, very fine or puréed
10 milliliters (2 teaspoons) olive oil
Pinch of coarse salt