Squeezed-dry spinach and eggs work into flour in the food processor until a rough ball forms, then a brief knead and a covered rest yield a smooth, verdant pasta dough with real spring to it.
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Press spinach with your hand to squeeze out any excess liquid. Mix spinach with eggs and set aside.
Pulse flour in food processor to evenly distribute and aerate. Add spinach/egg mixture; process until dough forms rough ball, about 30 seconds . If dough resembles small pebbles, add water, 1/2 teaspoon at a time; if dough sticks to side of bowl, add flour, 1 tablespoon at a time, and process until dough forms rough ball.
Turn dough ball onto work surface; knead until dough is smooth, 1 to 2 minutes . Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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