Beautiful long green ribbons made with egg dough and spinach. This is step by step on how to make fresh spinach pasta.

INGREDIENTS:

For the pasta:

200 g flour 00 plus extra for dusting

2 eggs

50 g spinach blanched (water squeezed out) and chopped

For the sauce:

5 tbsp. unsalted butter

½ cup fresh sage leaves chopped 

STEPS:

Make a well in the center with the flour and add the eggs and the spinach .

Using your fingers and gradually incorporate the flour, then knead for about 10 minutes. 

If the spinach is very damp add more flour.

Shape the dough into a ball and let rest for at least 20 minutes.

Then roll out on a lightly floured table or use a pasta machine to make thin sheet.

This pasta may be used for tagliatelle, lasagna and ravioli.

In a sauté pan over medium heat, add butter and stir constantly, when melt add sage and cook until leaves are crisp and butter is brown.

Cook the pasta for 2 -3 minutes in plenty salted boiling water until al dente. Drain, add the butter sage sauce and gently toss to coat.

Serve with grated Parmesan cheese and sautéed pine nuts.