Spinach Pasta Dough

Bring a medium pot of water to a boil. Stir in the spinach and blanch until vibrant and tender, about 20 seconds. Drain immediately and rinse under cold water to stop the cooking (or plunge the spinach into a bowl of ice water and drain).

Transfer the spinach to a small blender and purée until very smooth. If needed, add splashes of water, 1 tablespoon at a time, until it blends easily.

Weigh out 120 grams (½ cup) of the purée; any leftovers can be frozen in an air-tight container for up to 3 months.

Whisk together the 120 grams (½ cup) spinach purée, egg, and egg yolks, then make the dough according to your preferred method. Let the dough rest, tightly covered, at room temperature for at least 30 minutes and up to 2 hours.