To make spinach pasta noodles, I use this recipe, which includes all-purpose flour. I’ve made pasta with semolina flour, which is more traditional, but it makes the dough kind of gritty and the noodles are harder to make. With all-purpose flour, the dough is softer, easier to handle and I think the flavor and texture are better.
Ravioli with goat cheese and spinach filling in Parmesan cream sauce with mushrooms. I love raviolis because you can make a bunch and then freeze them for later! (freeze them on a cookie sheet and then transfer to a ziptop bag)
Goat Cheese and Sweet Pea Stuffed Beet Ravioli with Mint and Walnut Pesto