Recipe
Pasta dough
40 g fresh spinach
3 eggs
350 g 00 wheat flour
Salt for cooking water
Sauce
200 g black kale
100 g grated Parmesan cheese
2 tbsp olive oil
2 tbsp lemon juice
150 g soft goat cheese
Quickly blanch or steam the spinach and drain it on paper towels press it gently let it dry and replace the paper towels 2 to 3 times until it releases very little moisture.
Add the eggs and spinach to a blender and blend for 10 to 15 seconds until the mixture is evenly green.
Pile the flour on the table in a mound and make a well in the center pour in the spinach-egg mixture gradually incorporate the flour into the eggs from the edges using a fork once the green dough starts to form knead by hand for about 10 minutes until you get a firm smooth ball wrap in cling film and let the dough rest in the fridge for one hour.
Divide the dough into two parts roll the pieces into sheets. Pass each dough sheet through the pasta machine on the widest setting 0 a few times move to setting 1 and roll through once move to setting 2 and roll the dough twice.
Cut the pasta into thick round spaghetti using the bigoli cutter on the pasta machine cut into desired lengths with a knife. Let the pasta dry hanging for 30 to 60 minutes for better texture when cooked for example between two glass jars with a wooden spoon. Make the sauce. Heat water in a large pot and cook the black kale for 5 minutes. Transfer the kale to a blender saving the cooking water for the pasta add Parmesan olive oil and lemon juice blend until smooth.
Add a few generous pinches of salt to the cooking water. Cook the pasta in boiling water for about 2 minutes until al dente.
Toss the drained pasta with the sauce and crumble soft goat cheese on top.
Enjoy immediately!
