It’s time for another pasta making class with our Resident Pasta Maker, Meryl (@pastasocialclub on IG)! This lesson is focused on the olive leaf-shaped pasta, Foglie d’Ulivo, which helms from the Apulian region of Italy. One key takeaway: it’s hard to over-knead your pasta, but it’s easy to under-do it, so when in doubt: keep kneading! GET THE RECIPE ►► https://f52.co/34SHd2PINGREDIENTS For the pasta:5 ounces fresh spinach or other tender greens (see author notes)300 grams (10.6 ounces, ~2 cups) semolina or semola rimacinata flour75 milliliters (2.65 ounces, ~1/3 cup) waterFor the salsa verde:1 bunch fresh flat-leaf parsley, leaves only1 bunch fresh mint, leaves only1 handful fresh basil leaves2 medium garlic cloves, peeled and roughly chopped2 ounces Castelvetrano (or similar) olives, pitted and roughly chopped4 anchovy fillets (optional, but excellent)1 small fresh green chile, such as serrano or jalapeño (see author notes)1 tablespoon capers, drained1/2 lemon, zest and juice1/3 cup extra-virgin olive oil, plus more as needed1 pinch kosher salt, plus more to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
