SPINACH PASTA

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SPINACH PASTA

These fabulous recipes from Shelley Higgs who started The Midlands Gourmet Food Company with her husband Dave are easy to make and the perfect accompaniments to a dinner party

INGREDIENTS

For the pasta:

  • 250g cake flour
  • 3ml salt
  • 1 jumbo egg
  • 1 egg yolk
  • 120g spinach purée

For the spinach purée:

  • 1kg bunch spinach, stalks removed

METHOD

  1. To make the spinach purée: slice the spinach and rinse well. Boil in a little salted water until tender.
  2. Drain, leave to cool enough to handle then wring out in a clean tea towel until dry.
  3. Chop very finely or process.
  4. To make the pasta: place all of the ingredients in a food processor and blend.
  5. Tip onto a work top and knead by hand until smooth and elastic, approximately 2–3 minutes.
  6. You may need to incorporate a little more flour. The dough shouldn’t be sticky.
  7. Wrap in cling film and refrigerate for at least 1 hour.
  8. Use according to the instructions for your pasta machine.

This recipe serves 6 people