Puree the spinach in a blender or food processor until very fine. Don't add any water!

Pour spinach puree into the bowl of a stand mixer fitted with the dough hook, then add the two flours.

Start mixing on low speed.

As mixture comes together, bring it up a notch and continue kneading on the second speed setting for 3–5 minutes. If it still looks very crumbly and dry after 1 minute, add 1–2 tsp of water. By the end of kneading, the spinach pici dough should be fairly smooth and very tacky.

Lightly dust a work surface (a large chopping board works great) and your hands with flour.

Remove the dough ball from the bowl and place it on the floured surface, flattening it slightly.

Slice the dough in two with a knife. If you're making just one serving, wrap up one piece in plastic wrap and store it in the fridge to use tomorrow.

Take one piece of dough and slice off a thin (about finger-width) strip. Slice this strip into small pieces the size of your thumb.

Roll each piece out between fingers and work surface into a long thin noodles. Use your judgment and preference in deciding how thin to make them, keeping in mind they expand to almost double the size after cooking.

Bring a pot of water to the boil, then add 1 1⁄2 tsp of kosher salt and bring the heat down to simmering (medium heat—dial 5—on my stove).

Drop a piece of pasta into the water. Depending on the size of your pot, you can boil several at once. I added 2–3 at a time. Don't crowd your pot because you don't want the pici tangling and sticking together!

Whenever a piece floats to the surface and stays there, it's ready. Scoop it out and lay on a plate or piece of foil to cool, and repeat with all the rest.

Heat your sauce of choice in a skillet and toss in the cooked pasta. If you're feeling lazy, you can't go wrong with good old olive oil and garlic for some aglio e olio!

Slide onto a plate and top with whatever herbs and spices you want. (I did thyme, but next time I'd add some black pepper as well.) Enjoy!