Last year my husband bought me a genome DNA test. To make a long story short it is a unique way to look at your ancestry. When I got the results I was in for quite the surprise. A large percentage of me comes from Italy. Italy is such a fun country to explore and I have only seen the north so far. Mountains, castles, and gnocchi as opposed to the sun soaked south. Venice and Rome is high on my list. It would be so fabulous to explore the waterways of Venice and explore the duomo’s around every corner. In Rome I want to explore the historical sites and drink macchiato in the morning and eat spaghetti at night.
Several years ago I started making my own pasta and ravioli. A fun foodie activity to say the least. This recipe has a nice nutrition boost from the spinach and packs a flavor punch to boost. My mom and I have begun work on gluten free noodles and ravioli but since we have high recipe development standards it might be a bit until it is off the assembly line.
4 cups loosely packed spinach
1 cup basil leaves
½ tsp. salt
3-4 Tbsp. water or spinach juice
2 ½ cups pasta flour
Place spinach and basil leaves in food processor. Puree until smooth. Drain spinach puree and reserve liquid.
Add drained spinach puree to pasta flour and eggs. Mix well with paddle beater for 30 sections. Change to dough hook and add liquid 1 Tbsp. at a time until dough forms a ball. Knead with dough hook 2-3 minutes.
Divide dough into 4 pieces. Sprinkle with flour and let stand for about 10 minutes. Follow pasta maker instructions to form spaghetti.
Fresh pasta should be used within a day or frozen for future use.