Pâtes maison aux épinards et au basilic

Ingrédients

• 1 egg (large)
• 1 tablespoon water
• 2 cups spinach leaves (loosely packed )
• 1 cup basil leaves (loosely packed)
• 1 1/4 cups flour
• extra virgin olive oil
• fresh lemon juice
• Parmesan cheese
• kosher salt and fresh cracked black pepper

Préparation

1. 1

   Place egg, water, spinach, and basil in a food processor. Pulse until smooth, scraping down sides if necessary. Add flour and pulse until dough comes together into a ball.

2. 2

   Turn dough out onto either a very lightly floured cutting board, or a silicone baking mat that has been sprayed lightly with nonstick spray. Form dough into a ball and spray rolling pin with nonstick spray. Roll dough out into a very thin layer. It may be helpful to roll out only half of dough at a time. Roll as thin as possible and then cut into thin strips (about ¼ inch wide). Let strips sit for about 20 minutes.

3. 3

   In the mean time, bring a large pot of salted water to a boil. Add pasta and boil for 5-7 minutes. Drain. Toss hot pasta with olive oil, lemon juice, salt and pepper, and Parmesan to taste. Add other add-ins if desired. Also great with pesto, or with roasted tomatoes and sliced chicken.