SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 3 (Coloured Doughs and the Pasta Machine)

Flours: plain and wholewheat. Spinach: fresh or frozen (thawed and squeezed). Tomato purée in a tube keeps well in the fridge. A pasta machine is optional, and not required for any recipe.

Spinach tagliatelle with lemon and parmesan (1 portion)
[ ] 100 g plain flour (or "00")
[ ] 1 Lion-marked medium egg
[ ] 40 g cooked spinach, squeezed completely dry (from about 120 g fresh leaves or 100 g thawed frozen)
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 tbsp olive oil
[ ] ½ lemon, zest and a squeeze of juice
[ ] 15 g parmesan, grated

Tomato tagliolini with garlic and basil (1 portion)
[ ] 110 g plain flour (or "00")
[ ] 1 Lion-marked medium egg
[ ] 1 tbsp tomato purée (about 15 g)
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, finely sliced
[ ] 6 cherry tomatoes, halved
[ ] 4 basil leaves, torn
[ ] 15 g parmesan, grated

Wholewheat tagliatelle with mushrooms and thyme (1 portion)
[ ] 40 g plain flour
[ ] 60 g wholewheat flour
[ ] 1 Lion-marked medium egg
[ ] 1 tbsp water, plus a little more if needed
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 150 g mushrooms, sliced
[ ] 1 tbsp olive oil
[ ] 1 tsp butter
[ ] 1 garlic clove, chopped
[ ] 2 thyme sprigs, leaves only
[ ] 1 tbsp chopped parsley
[ ] 15 g parmesan, grated

Black pepper tagliatelle with ricotta and lemon (1 portion)
[ ] 100 g plain flour (or "00")
[ ] 1 Lion-marked medium egg
[ ] 1½ tsp coarsely ground black pepper
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 40 g ricotta
[ ] ½ lemon, zest and a squeeze of juice
[ ] 1 tbsp olive oil
[ ] 15 g parmesan or pecorino, grated

For the experiments
[ ] About 300 g plain flour, 3 eggs and 300 g fresh spinach for the spinach tests
[ ] Plain flour and 2 more eggs for the pin vs machine test