Green Pasta Dough20 mins prepServes 4Happy Friday from a few of my favorite green pasta dishes! 🌿 Here for your weekend/general spring cooking inspiration. 😊 Recipe for the dough follows; you can find the tagliatelle and cannelloni recipes on my s u b s t a c k!US standardMetric-4 servings+SharePrintWhat you need2 oz semolina flour3 egg yolk6 oz spinach12 ⅖ oz all purpose flour1 egg4 ¼ oz vegetable blendCheckout experienceCheckout experienceInstacartCheckout experienceInstacartShop ingredientsInstructionsFor the green vegetable purée: Bring a medium pot of water to a boil. Add the greens and blanch until vibrant and tender, about 20 seconds. Drain immediately and rinse under cold water to stop the cooking (or plunge the greens into a bowl of ice water and drain). Transfer the greens and their residual water to a small blender and purée until very smooth. If needed, add splashes of water, 1 tablespoon at a time, until they blend easily. For the dough: Combine the 120 grams (½ cup) purée with the egg and yolks and make the dough according to your preferred method. Any leftover purée can be frozen in an airtight container and defrosted for future use.View original recipe
