Nutrition per serving
- 250g flour
- 1 egg
- 5g fine cooking salt
- 100g blanched spinach (to get 95ml of juice)
- 350g grated Parmigiano Reggiano DOP
- 120g grated Pecorino Romano DOP
- 4g black peppercorn (ground)
- 5g unsalted butter
- A pinch of salt
Blanch the spinach in boiling water for a few seconds and let cool in ice. Pulse in blender until spinach is smooth then strain through a sieve.
Add flour, egg, cooking salt and spinach juice to pasta maker to create a dough.
Bring a large pot of salted water to boil.
Meanwhile, heat butter in a pan overheat. Once melted, remove the pan from heat.
Add a splash of reserved pasta water to the pan and add grated Pecorino and Parmesan tossing until cheese melts and sauce coats pasta.
If necessary, add another splash of pasta water until you reach desired consistency. Season with salt and pepper.