Name: Pasta Verde (Green Pasta)
Yield: Makes about 450 grams (1 pound)
Cuisine: Italian
Ingredients: 225 grams (1¾ cups) “00” or all-purpose flour, plus more for bench flour; Semolina and parchment paper for sheet pan; 10 milliliters (2 teaspoons) olive oil; Pinch of coarse salt; 70 grams (⅓ cups un-packed) cooked spinach, squeezed dry very well, and chopped very, very fine or puréed; 2 large eggs

The addition of blanched, puréed spinach (or other greens) to the dough is the traditional method for coloring fresh pasta dough green. Green pasta is used in some lasagne.

The spinach may be chopped by hand, to produce a green-speckled dough, or it may be processed to a purée, for a homogenous color. If hand-chopped, the spinach must be very finely chopped or the dough won’t hold together. In both cases, it’s important that the spinach be squeezed out after cooking so it is as dry