1. Insert the hook attachment onto your stand mixer. Add the durum flour and spinach puree to the stand mixer bowl. 00:07
2. Mix the flour and spinach on medium-high speed. Periodically scrape down the sides of the mixing bowl. 00:37
3. Once the spinach is incorporated and the dough reaches a uniform, crumbly consistency, stop mixing. Remove the bowl from the mixer and allow the dough to rest for about 30 minutes. 01:58
4. At this point, the dough goes into the pasta extruder which continues to knead the dough as it expels the ribbon-like reginette shape. Directions for the home cook are noted in the Chef's Notes. 02:45
What You'll Need
- Stand mixer with hook attachment
- Large bowl for mixer
- Pasta extruder*
*If a pasta extruder is unavailable, see Chef Notes for adequate substitutions.
- Durum flour (4 cups)
- Spinach purée (1 1/2 cups)*
*For more information on the spinach purée, see Chef Notes.
Reginette pasta, also known as "malfadine," is a long, flat pasta with wavy, ribbon-like edges. The "verdi" comes from the green of the spinach purée which is simply spinach blended with a small amount of water.
To make the spinach purée, simply blend raw spinach until it reaches a smooth consistency.
Durum flour is a hard wheat flour that is high in protein and gluten strength. It is used most often to make denser, chewier products such as pasta, bread, flat breads, and pizza dough. Durum has a yellow endosperm which gives off a golden hue.
Allowing pasta dough to rest gives the flour time to absorb the spinach liquid; also to relax and become more malleable.
Home cooks should add one egg to the mixer and knead the dough with the dough hook attachment until the pasta is elastic. After resting the dough for at least 30 minutes, use a hand-cranked pasta roller or the pasta attachment of a stand mixer.