Preparation

• Bring water to a boil in a small pot.

  Separate the leaves from the celery stalks, removing any stalks. Wash them and dip them into the boiling salted water.

  Blanch them for about 2 minutes, then drain them well and place them in ice water to stop the cooking and keep the color vivid.

  Drain the celery leaves from the cold water and squeeze them well. Coarsely chop them, transfer them to a mixer with the all-purpose flour, and mix them together.

  Then, mix the semolina and flavored all-purpose flour together, pour the mix onto a work table, make a well in the center, and add the eggs.

  Using a fork, lightly beat the eggs while gradually incorporating more of the mix until the eggs are almost completely absorbed. If the dough is still too hard, as the eggs might be small, you can add a teaspoon of cold water to make it easier to work with.

  Knead for about ten minutes to obtain a smooth and compact dough that no longer sticks to your hands. Cover it and let it rest for at least 30 minutes.

  After resting, take the dough, cut pieces of equal weight, and roll them out by hand or with a pasta machine to form all the types of pasta you desire.

  Depending on the thickness of the sheets, the cooking time for the pasta can vary from a minimum of 1 minute to a maximum of 5 minutes. Also, fresh pasta left to dry will have a longer cooking time. I always recommend tasting to verify the consistency and cooking times most suitable for your tastes or needs.