I was cleaning around the house and found on of my kitchenaid pasta rollers which reminded me I should be making fresh pasta more often! So, I'd like to do something like a spinach spaghetti and was thinking conceptually how I would approach it. I want more than just the liquid but I realize that with a pasta as delicate as spaghetti I will need fine control over the consistency of the spinach.
Side note: In a previous discussion I was enlightened to placing leaves of herbs in between the flat pasta then rolling it a final time. In that context though it was for ravioli pasta. I'd be wary of trying it with fettuccine let alone spaghetti even though spinach is a pretty soft leaf.
So while taking into consideration the liquid control needed for making fresh pasta, does anyone have experience doing this? I was thinking possibly using my ninja blender but then it occurred to me that I have grinding plates for my mixer too. They are designed for meat or nuts but I wondered if that might be a way to create a spinach puree without adding much extra liquid? I suppose I could then pick a strainer of the right size to get the consistency. Any thoughts?