Fresh pasta with pureed spinach and arugula folded right into the dough.
Ingredients
½ lb fresh spinach
½ lb fresh arugula
3 eggs
3 cups flour, plus more for rolling
½ teaspoon salt
Olive oil
Instructions
Sauté spinach and arugula over medium heat until wilted, 2 min. Add to food processor with 1 egg and turn on high until processed to smooth purée, 1 min.
Whisk purée with remaining 2 eggs, flour and salt until well combined. Add mixture to stand mixer fitted with dough attachment and knead on medium-low speed for two minutes. Remove dough and knead another 2 minutes by hand. Wrap in plastic wrap and rest dough in fridge 20-30 min.
Cut dough into 6 pieces and flour both sides of pieces liberally. Roll one piece out into sheet about ½ inch thick. With pasta roller attachment starting on #1, roll dough through, then fold into thirds, re-flour, and repeat this process 3-4 times. Roll dough through #2-4 consecutively, re-flouring as needed. Repeat this process for each section of dough, laying rolled pasta sheets on well floured surface when done, being sure not to overlap.
Once all the dough has been rolled into sheets, attach cutter attachment of choice (spaghetti, linguini, angel hair) to pasta roller and roll each pasta sheet through to cut. Flour each batch of pasta liberally and twist into birds nest shapes ok well floured surface.
To cook, bring well salted water to rolling boil and cook in batches of 2-3 at a time for 1-2 minutes, until pasta floats to surface. Remove with spaghetti spoon or drain into colander. Toss cooked pasta well with olive oil to avoid sticking.
Recipe by The Two Bananas at https://thetwobananas.com/fresh-spinach-arugula-pasta-tomato-bacon-ragu/