Fresh Green Pasta

I USE WATERCRESS to make green pasta because it produces a lovely color and a fresh taste, but you can use spinach, basil, arugula, or combinations such as watercress, tarragon, chives, and a touch of parsley and basil.

In addition to adding color and flavor, the purée makes the dough less elastic and easier to roll out.

Serve this with Tomato Sauce, or substitute it for the dumplings in the recipe for