Spinach Pasta Dough

Drain the cooked spinach well and process it into a fine purée.

Put the plain wheat flour (Type 405) and durum wheat flour in a bowl and briefly mix.

Add the egg, spinach purée, olive oil and salt to the flour and combine everything into a crumbly mass.

Knead the dough vigorously on the work surface or on the pasta board until it is smooth but still relatively firm.

Wrap the dough in cling film and let it rest at room temperature.