Ingredients

The following ingredients have 1 Servings
  • 9 ounces of fresh greens like pea shoots, spinach, etc. You want to end up with about 1/2 cup of puree.
  • 2 cups all purpose flour
  • 2 eggs

Instruction

  • First, make your greens puree. Bring about 1/2 inch of water to a boil in a large pot. Add your greens and cook for just a couple of minutes until the greens are just barely wilted.
  • Drain you greens well and press out the excess water through a colander or strainer, or gently squeeze in a clean towel.
  • Puree the drained greens in a food processor or with an immersion blender until smooth. You want to have about 1/2 packed cup of a thick puree.
  • Place the flour in a large mixing bowl or on your work surface.
  • Make a well in the center of the pile of flour, and add the eggs and the puree.
  • Using a fork or your hands, begin to mix the eggs and the puree into the flour, continuing to add flour from the sides of your pile of flour as you go.
  • Continue to mix until a sticky dough forms. Knead the dough for about 5-10 minutes. You want it to be smooth and not sticky. You can add a little more flour to your dough or your kneading surface as you go if you need to keep it from sticking.
  • Place the dough in a bowl, cover it with a damp towel, and allow it to rest at room temperature for an hour.
  • Divide the dough into 6 equal pieces, and on a lightly floured surface, roll out one piece at a time into a large rectangle somewhere around 6 x 18 inches. You can continue to lightly flour as you go if needed. You want your dough to be very thin and translucent, but not so thin that it's super delicate and prone to tearing when you try to move it.
  • When you are done with each sheet, place it somewhere like a clean dish rack, or a baking sheet to dry out for a few minutes as you finish the rest of the sheets. This will make cutting the noodles easier.
  • When you're done rolling out all of the sheets, start cutting the noodles, starting with the first sheet you rolled out (this gives the other sheets time to dry out as you cut the noodles.)
  • For long, flat noodles like fettucine, lightly flour and then fold your rectangle gently in thirds. With a sharp knife or a pizza cutter, cut narrow strips, and unfold the noodles as you go and lay them to the side. If they are sticking too much, add more flour to your sheet of dough.
  • As you finish each batch of noodles, gently twist them into little nests or piles to keep them from tangling, and place them on a lightly floured baking sheet. You can cook your noodles right away, or leave them covered in the fridge until you are ready to cook them.
  • To cook fresh pasta, place them in boiling water for about 2 minutes, drain, and enjoy!