This colorful dough should be made in a food processor, which ensures that the vegetable puree is distributed evenly throughout.
Recipe information
Yield
Makes about 12 ounces
Ingredients
Preparation
Step 1
Steam spinach Fill a medium saucepan with 2 inches of water and fit with a steamer basket. Bring water to a simmer, then place spinach in basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towels. Chop spinach coarsely; you should have about 1/3 cup.
Step 2
Mix dough Combine spinach with egg and yolk in a food processor, and process until well combined. Add 1 1/4 cups flour and the salt and process until dough just comes together, about 20 seconds.
Step 3
Knead and rest Turn out dough onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tablespoons more flour if dough is too sticky. Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.
Step 4
Roll out and cut Follow directions on pages 369–371 for rolling and cutting into desired shapes.
