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 ►► [ Ссылка ]

INGREDIENTS
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 flour
75 milliliters (2.65 ounces, ~1/3 cup) water

For the salsa verde:
1 bunch fresh flat-leaf parsley, leaves only
1 bunch fresh mint, leaves only
1 handful fresh basil leaves
2 medium garlic cloves, peeled and roughly chopped
2 ounces Castelvetrano (or similar) olives, pitted and roughly chopped
4 anchovy fillets (optional, but excellent)
1 small fresh green chile, such as serrano or jalapeño (see author notes)
1 tablespoon capers, drained
1/2 lemon, zest and juice
1/3 cup extra-virgin olive oil, plus more as needed
1 pinch kosher salt, plus more to taste

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