Green Pasta

[Pastry, Pasta and Batters]

225g/8oz spinach, cooked

340g/12oz strong '00' flour

a pinch of salt

2 eggs

1 tablespoon double cream

1. Chop or liquidize the spinach and push through a sieve to get a fairly dry paste.

2. sift the flour with the salt on to a board. Make a well in the centre and put in the eggs, spinach and cream. Using the fingers of one hand, mix together the eggs, spinach and cream, gradually drawing in the flour, to make a stiff dough.

3. Knead until smooth and elastic (about 15 minutes). Wrap in clingfilm and leave in a cool place for 30 minutes.

4. Roll out one small piece at a time until paper thin. Cut into the required shape. Allow to dry (unless making ravioli), for at least thirty minutes before cooking.