3-½ cups unbleached, all-purpose flour 1 teaspoon salt 3 eggs ½ cup spinach puree (approximately 8 ounces of fresh spinach steamed and pureed***)
Place the flour and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix dry ingredients together on speed 2. Add eggs one at a time and then the spinach. Continue to mix on speed 2 for about 1 to 2 minutes. Replace the flat mixing paddle with the dough hook and knead the dough on speed 4 for 3 minutes. Remove dough and wrap in plastic. Allow to rest for at least 15 minutes. Assemble pasta attachment to the stand mixer. Turn machine to speed 3. Run the dough through the machine. Place small, gumball sized pieces (no larger than ¾ inch) of the pasta dough through the hopper. Should any pieces get stuck in the feed tube, gently tap with the back end of the wrench. Be sure to separate pasta strands once cut from the extruder. Lightly toss bundles of pasta with cornmeal to prevent sticking. Cook immediately. ***It is very important to remove as much moisture from the spinach as possible before adding to the dough. If after kneading the dough feels slightly sticky, knead one tablespoon of flour into the dough until the stickiness disappears.