Fresh Spinach Pasta

Made effortlessly with the Sana 707 Juicer – demonstrating its versatility as both a cold-press juicer and a food processor.

Ingredients

• 2 cups (250 g) cake or all-purpose flour
• 2 large eggs
• 1 cup (30 g) fresh spinach leaves
• 1–2 tsp olive oil (optional)
• Pinch of salt

Equipment

• Sana 707 Horizontal Juicer
• Blank / homogenizing screen
• Pasta-making attachments (supplied with the juicer – spaghetti, fettuccine, or tagliatelle)
• Mixing bowl
• Clean surface or board for kneading

Instructions

1. Prepare the spinach purée:
   Lightly steam or blanch the spinach until tender. Drain and allow to cool slightly.
   Fit the blank (homogenizing) screen into your Sana 707 juicer, then feed the spinach through to create a smooth purée.
2. Make the pasta dough:
   On a clean surface, combine the flour and salt. Form a well in the center and add the eggs and spinach purée.
   Mix until a rough dough forms, then knead for 5–10 minutes until smooth and elastic. Add a drizzle of olive oil if needed.
3. Rest the dough:
   Wrap in cling film or cover with a damp cloth. Allow to rest for 30 minutes at room temperature.
4. Extrude the pasta:
   Attach your chosen pasta nozzle to the juicer. Cut the dough into smaller pieces and feed them through slowly.
   The Sana 707 will gently press out perfectly shaped noodles. Cut to your preferred length as they emerge.
5. Cook and enjoy:
   Boil the fresh pasta in lightly salted water for 2–3 minutes, until al dente. Drain and serve with your favourite sauce or simply with olive oil and herbs.

Tips

• Dust the pasta lightly with flour to prevent sticking.
• Use the same method with beetroot or carrot purée for colourful variations.
• Spinach pasta pairs beautifully with light cream or lemon-based sauces.