Spinach Pasta Dough (plus variations for orange, red and yellow pasta doughs) | Danny Loves Pasta

FOR THE GREEN PASTA DOUGH 

Blanch the spinach in boiling water for about 30 seconds and drain. Squeeze out the water and blend in a blender with the eggs until smooth. 

On a work surface or in a large bowl, combine the all-purpose or "00" flour and semolina flour. Make a well in the middle and add the spinach mixture. 

Using a fork, slowly incorporate the flour into the liquid. When it becomes difficult to stir, use a dough scraper, spatula or your hands and continue combining the flour and liquid until you are able to form a loose ball of dough. If the dough is sticking to your hands or work surface, sprinkle on a bit of flour. If the dough is too dry and not coming together, slowly add water, about a tablespoon at a time, and continue to incorporate until you are able to form a ball.  

Knead the dough until it is smooth, about 7 minutes, then cover in plastic wrap and let rest for about an hour. 

FOR THE ORANGE PASTA DOUGH 

On a work surface or in a large bowl, combine the all-purpose or "00" flour and semolina flour. Make a well in the middle and add the eggs and paprika. Form a ball of pasta and then let it rest following the instructions above. 

FOR THE RED PASTA DOUGH 

Blend the cooked and peeled beet with the eggs in a blender until smooth. On a work surface or in a large bowl, combine the "00" flour and semolina flour. Make a well in the middle and add the beet mixture. Form a ball of pasta and then let it rest following the instructions above. 

FOR THE YELLOW PASTA DOUGH 

On a work surface or in a large bowl, combine the "00" flour and semolina flour. Make a well in the middle and add the eggs. Form a ball of pasta and then let it rest following the instructions above. 

IF MAKING THE SUCCULENT-SHAPED RAVIOLI WITH ALL 4 COLORED PASTA DOUGHS  

For the filling, in a small bowl, stir together the ricotta, pecorino or Parm and black pepper. Cover and refrigerate until needed. 

After the green dough has rested, use a pasta machine or rolling pin to roll it to about 1 millimeter thick, working with about a quarter of the dough at a time and dusting with flour, as needed. If you are using a pasta machine, I recommend stopping two settings from the thinnest possible setting.  

Place one of the sheets on a floured work surface. Cut a rectangle about 3-by-5 inches. Then, along the length of the top and bottom of the rectangle, cut out triangles about ½ inch long and ¼ inch wide so you have a row of spikes on both. 

Using a spoon or piping bag, make a line of filling in the middle along the length of the rectangle, but don't let the filling touch either end. Fold the bottom spikes up over the filling to the top and offset the spikes slightly. Press around the filling to make sure it is completely sealed in. 

Starting at one end, gently roll up the pasta. Seal the pasta against the other end; use a little water to help it stick, if needed. Gently fold down the leaves so they resemble a succulent. 

Roll out the orange dough to the same thickness as the green dough. Cut a rectangle about 3-by-1 inches. Cut a thin strip of orange dough the same length and place it along the top of the rectangle to mimic the edge of a terracotta pot. 

Wrap the rectangle around the base of the succulent; use a little water to help it stick, if needed. Cut off any extra dough or fold it underneath the succulent. 

Repeat with all the remaining dough and filling. You will end up with a total of 30 to 35 green, red and yellow succulents in orange pots.  

Fill a large shallow pan with enough water to cover only the base of the succulents and bring to a boil (the leaves will cook from the steam). Boil the succulents in batches for about 6 to 8 minutes.