I was washing spinach while thinking about the Naked Chef I am reading these days. Jamie Oliver is pretty amazing on making pasta. And looking at the spinach on hand, I suddenly got the desire of making my own. So the entire night I was kneading, rolling and cutting. It was quite a big size dough, I cooked the first batch of fettucini for tomorrow's lunch. The rest was made into lasagna, pappardelle, and linguini. The pasta came out okay, but it wasn't the light green color I was looking for. The pureed spinach didn't do the work, I have no idea why the book use the same method but has the different result.