Spinach Pici Pasta

Step 1

Puree the spinach in a blender or food processor until very fine. Don't add any water!

Step 2

Pour spinach puree into the bowl of a stand mixer fitted with the dough hook, then add the two flours.

Step 3

Start mixing on low speed.

Step 4

As mixture comes together, bring it up a notch and continue kneading on the second speed setting for 3–5 minutes. If it still looks very crumbly and dry after 1 minute, add 1–2 tsp of water. By the end of kneading, the spinach pici dough should be fairly smooth and very tacky.

Step 5

Lightly dust a work surface (a large chopping board works great) and your hands with flour.

Step 6

Remove the dough ball from the bowl and place it on the floured surface, flattening it slightly.

Step 7

Slice the dough in two with a knife. If you're making just one serving, wrap up one piece in plastic wrap and store it in the fridge to use tomorrow.

Step 8

Take one piece of dough and slice off a thin (about finger-width) strip. Slice this strip into small pieces the size of your thumb.

Step 9

Roll each piece out between fingers and work surface into a long thin noodles. Use your judgment and preference in deciding how thin to make them, keeping in mind they expand to almost double the size after cooking.

Step 10

Bring a pot of water to the boil, then add 1 1⁄2 tsp of kosher salt and bring the heat down to simmering (medium heat—dial 5—on my stove).

Step 11

Drop a piece of pasta into the water. Depending on the size of your pot, you can boil several at once. I added 2–3 at a time. Don't crowd your pot because you don't want the pici tangling and sticking together!

Step 12

Whenever a piece floats to the surface and stays there, it's ready. Scoop it out and lay on a plate or piece of foil to cool, and repeat with all the rest.

Step 13

Heat your sauce of choice in a skillet and toss in the cooked pasta. If you're feeling lazy, you can't go wrong with good old olive oil and garlic for some aglio e olio!

Step 14

Slide onto a plate and top with whatever herbs and spices you want. (I did thyme, but next time I'd add some black pepper as well.) Enjoy!