3 eggs
240 g - 360 g all purpose flour
2 tbsp olive oil
1 tsp kosher salt
6 ounces fresh or frozen spinach

I bought a pasta roller attachment for my Kitchen Aid mixer and tried it for the first time last night. It was so easy compared to the hand crank I used before. I can see a lot more fresh pasta in my future.

I read a bunch of different recipes to see easiest way to add in spinach and settled on a puree.

Steam 6 ounces fresh spinach until bright green and softened, if using frozen defrost it first, about 2-4 minutes. Let cool and use a cheesecloth or paper towel to squeeze out all the liquid. Puree spinach with olive oil and salt. (I used a hand blender). It will give you about 1/2 cup puree.

Put 240g of flour in Kitchenaid mixing bowl. Make a hole in the center and add in the eggs and the puree. Use the all purpose paddle to combine into a rough dough. Switch to the dough hook and knead for about 10 minutes adding in more flour as needed to create a smooth elastic dough that is not too sticky.

Shape the dough into a disc and wrap in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes and up to a couple of days.

Cut the dough into eight pieces and flatten each to a rough rectangle. Feed it through setting one on the machine (speed of 2). Fold into thirds and feed again. Dust with flour to keep it from sticking.

Feed each piece once through settings 2,3,4 and 5.

Switch to the fettuccine cutting attachment. Using a speed of 5, cut each sheet into noodles. I have a pasta dryer I hang them on but you could just dust with flour and pile them onto a tray.

This recipe gave three generous main dish portions.

I made a quick alfredo sauce and topped with air fried broccoli, carrots and yellow peppers.