200gr plain white flour (more for kneading and rolling)
100gr fresh baby spinach
Pour a glass of wine.
In a small saucepan add a cup of water and a pinch of salt. Bring to the boil
Add the spinach. Cook until soft, drain and rinse under cold water. Keep the cooking water to cook the pasta
Squeeze as much water out as you can. On a chopping board chop finely and allow to cool.
In a bullet or blender add the spinach and eggs. Blend. If you don't chop the spinach before adding it to the blender it can become stringy
On a kitchen surface, pile the flour into a mound. Make a well in the centre of the mound.
Pour the egg and spinach mixture slowly into the well and mix the together with a fork until the liquid has been absorbed by the flour.
Knead the dough for about 5 mins (longer if you like). Remember, the dough is meant to be stiff. If it's too soft or sticky, add more flour.
Take a sip of wine. This is an essential step.
Rest the dough for 30-60 mins in the refrigerator, this allows the gluten to relax (kneading is hard work) and ensures the flour is completely absorbed.
Take out a ball of dough. On a floured bench roll with a rolling pin until about 1-2 mm thick.
make sure the dough it well floured, flour in half and half again. Slice thinly to make a fettuccine. Thickness is optional according to your likes.
Put a saucepan on to boil, make sure you use the spinach cooling water and add more water. Make sure there is plenty of room for the pasta to swim around once added. In the water add a pitch of salt.
Bring to the boil, add the pasta and cook for around 3-4 minutes until al dente. Once cooked, strain and serve immediately with a delicious sauce, a few bottles of great wine from and a group of friends and family.