It is so satisfying to make your own pasta - especially your own spinach pasta. This green wonder is delicious - the spinach pasta and rosemary butter combination is woodsy and aromatic - and feels rather fancy. The pasta doesn't need to be made into fettuccine (we used half of the dough to make lasagna sheets), so you can make whatever shapes your heart desires (though keep them relatively consistent, which will simplify cooking time). This recipe is from bell'alimento, with a couple adaptations to the instructions.
Start by gently steaming the spinach (about 1-2 minutes). Lay in a clean tea towel and squeeze out excess fluid. Place in a food processor or blender and puree. If you don't have either, you can chop as finely as possible, and then finish it off with a mortar and pestle.
Cover the bowl with a tea towel and rest the dough for about 30 minutes.
*Just before the 30 minutes is up - start your rosemary butter sauce! This allows the flavours to infuse for a long time (see instructions below).*
Divide the dough in half, and then divide one half into four sections (you'll have 8 sections total once you've done all the cutting).
Lay out the pasta on a well-floured surface. Start a large pot of salted water to boil.
Process all portions in the same way.
Once you have made all your pasta - time to cook it! Place pasta, a couple of portions at a time, into the boiling water. Cook until al dente, about 5 minutes (or longer, according to your preference).
Melt the butter and rosemary in a pan over low heat. Allow to infuse for several minutes. Once the pasta is cooked, add to the butter, toss, and serve. Top with Parmesan cheese.