Close account popup

sign in

or sign in with

reset your password

Serves 4


  • 400g semolina
  • 100g spinach, blanched and dried
  • 1 cup water, to be added in ¼ cup increments



  • 50g roasted pine nuts
  • 1 bunch basil
  • 1 bunch dill
  • Juice and zest of 1 lemon
  • 1/3 to ½ cup extra virgin olive oil
  • ¼ cup grated parmesan cheese (optional)
  • Salt and pepper to taste


  1. In the bowl of your , with dough hook attached, place the semolina, spinach and ¼ cup of water.
  2. Put mixer on Speed 1, and once the water has been worked in, add another ¼ cup.
  3. Knead the dough on Speed 2 for 8-12 minutes, gradually adding more water as needed. You may not need all the water, depending on how wet your spinach is.
  4. Once your pasta is fully kneaded, turn off the mixer, cover the dough with a tea towel and let it rest for 15 minutes. While your dough is resting, bring a pot of salted water to a rolling boil.
  5. In your place all pesto ingredients and blend until you reach your desired consistency, personally I like it a little thicker.
  6. Once your dough is rested, turn onto a lightly floured surface and cut into 8 even pieces.
  7. Roll each piece into a long sausage around [x]cm long, then cut into 1cm pieces
  8. Roll each piece on a cavatelli board/box grater
  9. Dust with flour and when ready to cook, pop into the water and cook until al dente. This should take around [x] minutes. Drain and return to the pot and place over a low heat. Toss through your pesto and cook for 1-2 minutes, then serve.