Noodles

Ingredients

• 400 g flour (or 200 g flour and 200 g semolina)
• 4 eggs
• 0.5 tsp Salt
• 1 tbsp Olive Oil
• 40 g tomato paste
• 60 g fresh spinach

Instructions

1. 1.

   Knead a smooth, pliable dough from the flour, eggs, salt and olive oil; add more flour or water if needed. Shape into a ball, cover with a cloth and let rest for 30 minutes.

2. 2.

   Cut the dough into three equal pieces. For the red dough mix in one‑third of the tomato paste.

3. 3.

   Wash, rinse and blanch the spinach in boiling salted water, then drain, shock, dry and squeeze out excess moisture. Puree finely and knead into another third of the dough.

4. 4.

   On a floured surface roll each dough thin with a rolling pin (or pasta machine) and cut into ribbon noodles.

5. 5.

   Hang the noodles to dry, turning occasionally so they dry evenly. If you lack a stand, dust them with flour and lay on a kitchen towel to air‑dry.