For 2 Servings

• ½ pound fresh spinach leaves (about 1 cup packed), torn into smaller pieces
• 1 large

I know that most recipes for spinach pasta call for cooked spinach, but the color—dark green—has never appealed to me. We found that if you puree fresh spinach with the egg and use the raw spinach liquid, the dough will be bright leaf green and the cooked noodles will be even brighter in color. After all, you are cooking the spinach for the first time, not the second.

So, puree the spin