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Fit the beater to the mixer. Sift the flour and salt into the mixer bowl. Break the eggs into the
beaker. Add the spinach. Add enough water to fill the beaker to the 500g line. Empty the beaker
into the bowl. Run at speed 1 for 1-2 minutes. Stop half way through, and scrape any mixture
from the sides of the bowl. The mixture should resemble breadcrumbs.
1 Don’t make more than these quantities at one time, or the mixture will dry out before you
finish extruding your pasta.
2 If you want to make less, halve the quantities and use the 250g line instead of the 500g line
on the beaker.
3 Cook tagliatelle and lasagna in two batches, to avoid sticking.
cooking
Bring a large pan of salted water to a rolling boil. Gradually add the pasta. Cook for 5-8 minutes,
stirring occasionally. Drain in a colander, rinse with fresh water, and serve.
