Green Pasta
Serves 1
10 mins prep
10 mins cook
20 mins total
This green pasta recipe uses spinach puree for color and nutrition. The basic ratio is 1 egg per 100g of '00' flour, and for colored pasta, equal weight of vegetable puree is added per egg. Flour is gradually mixed to achieve the right dough consistency.
0 servings
1: Measure 100g of '00' flour for each egg. 2: Weigh the egg and add an equal weight of vegetable puree. 3: Gradually add flour to the egg and puree mixture until a uniform dough is achieved. 4: Knead the dough until it is dry and malleable.
