Extract chlrophyll using Thomas Keller's technique documented elsewhere: grind, soak, strain off course material, simmer to separate, filter for chlorophyll; takes 2 days.
The Chlorophyll keeps the pasta green after boiling.
The Eggs give it elasticity, critical for stuffed pasta.
The Milk, per Marcella Hazan, helps it seal for stuffed pasta; it also seems to make it a bit more tender.
We should really be weighting the Flour and measuring the Eggs by volume.
3 Tbs Chlorophyll
2 C Flour, durum (hard), fine texture
3 Eggs
1 tsp Salt
1 Tbs Milk
Combine ingredients in bowl of stand mixer.
Knead with dough hook until it begins to come together.
Finish kneading by hand on counter, adjusting texture with additional water or flour as needed.
Wrap in cling film and refrigerate overnight, or freeze for future use (flatten out so it thaws quicker).
Knead and form in hand-crank pasta machine.
For stuffed pasta, roll until you can see your hand through it;
On my old Atlas, this is the thinnest setting (#7)
though I think it used to get thinner -- it may be out of adjustment.
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