I started out using
this recipe, then lost faith and winged it. It came out quite tasty and toothsome. There would be a photo, but I ate it all already.
- 1 large bunch spinach
- 2 eggs
- salt
- 300 or so grams flour
Wash, trim, and blanch spinach. It should be bright green and just wilted. Toss in food processor and puree. Follow the above linked recipe, placing
- 250 grams of all-purpose flour
- one egg
- an eggshell-full of spinach puree, and
- salt sufficient to cover the egg yolk twice
in the classic volcano setup inside a large bowl. Realize that 1) there's a bunch more spinach you could add, and 2) the recipe is from an alternate dimension in which flour has unusual absorption properties. Add another egg, another 1/4-ish cup of flour, and the remaining spinach. Mix in food processor until horrible grinding sounds begin to emerge from the motor. Remove the dough back to the floury bowl and knead the remaining flour in by hand until the dough is smooth and elastic. Divide into three balls. (You should really cover it and let it rest for at least half an hour here.) During downtime, saute two cloves of garlic in olive oil until just golden. Roll out dough to maximum achievable thinness using rolling pin and cut into noodles of desired width. Cook in boiling water for 2-3 minutes. Serve with garlic and olive oil.
