Making fresh pasta from spinach and flour allows for a simple, yet delightful culinary experience, yielding a uniquely flavored and healthy pasta option.
The process involves blending spinach and flour, kneading to form a soft dough, and resting it before rolling it into your desired pasta shape.
For optimal results, the key to this pasta-making technique lies in getting the ratio of spinach to flour just right; too much spinach results in soggy dough.
It’s important to ensure that the spinach is completely dry after washing, as excess moisture can lead to a soft, undesirable dough.
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