Spinach Noodles from Scratch

Blend the spinach and egg yolks in a blender or food processor until smooth.

In a medium bowl, mix the 00 flour and salt.

Make a well in the flour on a clean, dry surface. Fill the well with the spinach mixture and drizzle the olive oil on top.

Slowly incorporate the flour into the spinach mixture using a fork and a bench scraper.

Once the dough starts to come together, knead it by hand until a smooth ball forms.

Split the dough in half and roll each half into a 1/2-inch-thick disc.

Roll the dough into sheets using a pasta roller (I roll to size 3) — spinach dough holds up better rolled a little thicker than a standard noodle.

Cut the sheets into your desired length and shape, then hang to dry.

Bring a large pot of water to a boil and add the noodles. Cook until tender, 7-10 minutes.

Strain and serve with your sauce of choice — these have so much flavor on their own that good olive oil and garlic is plenty. Best eaten the same day; fresh pasta doesn't keep long in the fridge.