This homemade pasta recipe is an ingenious way to use up your green vegetables, and give your fresh pasta an all-natural green hue.

Green homemade pasta recipe

Serves 4

Cooking time: 30 minutes

Total time: 1 hour

Ingredients

For the green puree

100g leafy greens, such as basil, spinach, kale, rocket, stems removed

For the pasta dough

3 large eggs

60g greens puree

375-400g ‘00 pasta flour

Fine semolina flour, for dusting

Method

Make the green puree

Step 1: Bring a large pot of water to a boil and briefly blanch the greens until just starting to wilt.

Step 2: Drain and rinse under cold water, then squeeze to remove as much excess water as you can. Puree in a blender or food processor until smooth.

Make the pasta dough

Step 3: On a large clean surface, pour the flour into a pile and make a well in the centre.

Step 4: Put the eggs and green puree in the well and, using a fork, beat thoroughly to combine.

Step 5: Gradually incorporate the flour into the eggs until a wet and sticky dough forms.

Step 6: Using your hands or a dough scraper, begin to incorporate more flour into the mix until the dough is firm and you can handle it easily.

Tip: You may not need all of the flour to get the dough to this point.

Shape the pasta

Step 7: Divide the dough into 6 equal pieces.

Step 8: Lightly dust your work surface with flour and take one of the dough pieces – covering the others with a damp cloth to stop them from drying out.

Step 9: Flatten into a rough rectangle and use a rolling pin (no rolling pin? A wine bottle works great) to roll out the pasta into a long sheet roughly 1mm thick.

Step 10: Dust with a little more flour and set aside while you repeat the process with the remaining dough.

Step 11: Using a pasta cutter or sharp knife, cut the pasta sheets into 12x12cm squares

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