Before You Begin: Wash and trim the spinach thoroughly. Make sure there’s no dirt on the leaves. Remove any large stems. Blanch the spinach in a pot of boiling water for 30 seconds. Drain and run under cold water to halt the cooking process (doing so will keep the color bright green). Squeeze dry in a paper towel. Get all the water out. Chop into very small pieces. Set aside.

Step #1: Make the Dough

The traditional way (by hand):

1. In a small bowl, beat the egg, egg yolk, and olive oil together. Add the chopped spinach. Set aside.
2. Mound the flour onto a board (or bowl). Make a well in the center; add the spinach mixture. Using a fork, mix everything together, gradually incorporating the flour as you go. Finish by hand to form a cohesive dough- it will be very dry at first. This is normal. You can add a few drops of olive oil to moisten the texture, if needed. Cover and let rest for 10 minutes before kneading (I use an upturned bowl for this). The dough will be softer and easier to work with.
3. Knead the dough for 5-7 minutes. Do this by pushing the dough forward with the heel of your hand while rocking the dough back and forth. (watch this video). The goal is a soft, malleable dough with a talcum powder finish. Poke it when you’re done- it should bounce back.
4. Shape into a ball, cover tightly with plastic wrap, and rest for 30 minutes at room temperature. The next step is to roll and cut the dough.

Food Processor Instructions:

Add the chopped spinach, egg, egg yolk and olive oil to the bowl. Pulse 1 or 2 times just to combine. Add the flour. Run the machine until the dough comes together (if it seems a bit dry, add a few drops of olive oil). Remove the dough to your work surface and let rest for 1 minute. If the dough is a bit sticky after resting, add a sprinkle of flour. Knead by hand for 1-2 minutes (the food processor does most of the kneading for you). Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Stand Mixer Instructions:

Add the chopped spinach, egg, egg yolk and oil to the bowl. Give it a quick mix- I do this with a fork. Add the flour. Mix to combine with the dough hook. Then knead on speed #1 or #2, about 4-5 minutes. Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Step #2: Roll the Dough into Sheets

1. Cut the dough into 4 equal pieces; flatten one into a thin 6-8-inch oval disc (re-wrap the remaining pieces so they don’t dry out).
2. If using a Kitchen Aid stand mixer, send the dough through the roller attachment at the lowest/widest setting. This is “#1.” Now, send it through again (so, 2x total). Note: if you are using a hand-crank pasta machine, refer to the manufacture’s specific instructions for rolling the dough. The numbered settings might differ but the rolling process is the same.
3. Continue to roll through settings #2-4 (2x on each setting) for spaghetti, fettuccini and pappardelle. For ravioli, the dough needs to be thinner- go up to #5 or #6.
4. When finished, fold the pasta sheet in half, place onto a semolina dusted tray, and cover with a clean kitchen towel. Roll the remaining 3 pieces of dough.

Step #3: Cut the Pasta

• First allow the pasta sheets to semi-dry. You’ll get a slightly firmer texture, rather than soft and doughy pasta strands. Drape the pasta sheets over the back of a chair or on a rod for about 5-15 minutes, depending on temperature.
• Divide a pasta sheet in half. Run it through your pasta cutter of choice- I used the spaghetti attachment.
• Dust the pasta noodles liberally with semolina flour to prevent sticking- don’t skimp here. 

How to Store Fresh Pasta: If you’re not cooking the pasta right away, cover well floured spinach pasta, on a tray, with plastic wrap. Leave at room temperature if cooking within 1-2 hours. Alternatively, refrigerate until ready to cook, up to 12 hrs. It’s best to cook homemade pasta on the same day it’s made, otherwise it might oxidize, discolor and stick together if chilled past 24 hrs.