Egg Free Pasta
The bright green colour of this pasta is amazing
Makes enough for: 2 people
Ingredients
- 100 g mixture of fresh herbs and leaves (I used a combination of baby spinach, rocket and watercress)
- 1 pinch fine salt (be generous)
- 2.5 mls olive oil
- 150 g 00 flour, plus extra for dusting
- Semolina for dusting
Method
- Place the herbs and leaves into a food processor with the salt and blitz unitl roughly chopped
- Add the oil and flour and process until a dough forms
- Turn out onto a lightly floured surface and knead gently to bring together until smooth
- Wrap in cling film and leave to rest for 30 minutes
- Lightly flour your work surface and roll the pasta out by hand
- Dust with semolina and roll up into a sausage shape
- Cut into thick strips, unravel and hang up to dry
- Cook for 2 minutes in rapidly boiling salted water