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Sana Juicer Pasta

Spinach Pasta for the Sana 707

Green egg pasta coloured with a weighed spinach purée, made through the Sana 707's noodle nozzles.
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Prep Time 35 minutes
Cook Time 4 minutes
Resting 30 minutes
Total Time 1 hour 9 minutes
Servings: 3 main portions
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Spinach purée
  • 150 g fresh spinach leaves to give 60 g once blanched and squeezed
Dough
  • 250 g cake flour or half cake flour and half durum wheat semolina, plus extra for kneading
  • 2 large eggs
  • ½ tsp salt
  • water only if needed, a teaspoon at a time
To finish
  • 2 tbsp durum wheat semolina for dusting, or use flour
  • salt for the cooking water

Equipment

  • Sana 707 juicer with homogenising screen
  • Round or flat noodle nozzle (included with the 707)
  • Stick blender
  • Clean tea towel
  • Mixing bowl
  • Scissors
  • Large pot

Method
 

Make the purée
  1. Blanch the spinach in boiling water for 30 seconds, then cool it in cold water.
  2. Squeeze it hard in a clean tea towel and weigh out 60 g.
  3. Blend the squeezed spinach with the eggs using a stick blender until smooth and evenly green.
Make the dough
  1. Mix the flour and salt in a bowl, make a well and pour in the spinach and egg mixture.
  2. Stir with a fork until it forms a dough, then knead for 5 to 8 minutes until smooth and soft. Add flour a tablespoon at a time if it is sticky, or water a teaspoon at a time if it is dry.
  3. Wrap and rest at room temperature for 30 minutes.
Make and cook the pasta
  1. Fit the homogenising screen and noodle nozzle to the 707 and dust a tray under the outlet with semolina.
  2. Roll small pieces of dough into thumb-thick sausages and feed them in one at a time.
  3. Snip the strands at about 20 to 25 cm, toss in semolina and lay in loose nests.
  4. Cook in well-salted boiling water for 2 to 4 minutes, tasting from 2 minutes.

Notes

Weighing the squeezed spinach is what keeps the dough consistent. Beetroot or carrot purée can be used the same way, starting with about 60 g.