By the way, don’t let the lack of a stand mixer with pasta attachments stop you from making this. For decades, I used a cheap, hand-cracked machine, which worked just fine. You can also go completely manual, and roll the dough into thin sheets, which after a little bit of drying, can be rolled up, and sliced into whatever size noodle you want.
Just be sure to use plenty of semolina, but that does work, and may produce the most satisfying results, imperfections and all. For the best texture, be sure to only cook your fresh pasta for just about a minute, before tossing it in your hot sauce.
If you dry your pasta, like I did with my twistaroni, you’ll need to give it a few extra minutes, or until it’s just tender, depending on the exact shape. Either way, fresh or dried, I really do hope you give this a try soon. Enjoy!
Makes 2 large or 4 small portions Fresh Spinach Pasta:
8 ounces fresh spinach (about 4 handfuls)
2 large eggs
2 teaspoons olive oil
1/2 teaspoon fine salt
about 3 cups all-purpose flour
semolina flour, as needed for rolling and cutting