This colorful dough should be made in a food processor, which ensures that the vegetable puree is distributed evenly throughout.

　　

Ingredients

Makes about 12 ounces

　　6 ounces fresh spinach, washed well and trimmed

　　1 large whole egg plus 1 large egg yolk

　　1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting

　　1/2 teaspoon coarse salt

　　

Step 1

Steam spinach Fill a medium saucepan with 2 inches of water and fit with a steamer basket. Bring water to a simmer, then place spinach in basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towels. Chop spinach coarsely; you should have about 1/3 cup.

　　

Step 2

Mix dough Combine spinach with egg and yolk in a food processor, and process until well combined. Add 1 1/4 cups flour and the salt and process until dough just comes together, about 20 seconds.

　　

Step 3

Knead and rest Turn out dough onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tablespoons more flour if dough is too sticky. Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.

　　

Step 4

Roll out and cut Follow directions on pages 369–371 for rolling and cutting into desired shapes.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.