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⬇️ How to make Green spinach pasta dough. Spinach can carry very different amounts of water depending on how it is cooked, cooled, and squeezed. If that moisture isn’t controlled first, the dough becomes sticky and the usual reaction is to add more flour, which changes the texture and dilutes the spinach. The better approach is to treat the spinach and yolks as one separate liquid phase: cook the spinach, squeeze it extremely dry, blend it until completely smooth, then weigh the finished puré...
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