Blanch the spinach. Bring a pot of water to a boil. Add the spinach and cook for 30–45 seconds until wilted and bright green. Transfer to an ice bath to stop the cooking.

Drain and squeeze. Squeeze the spinach dry—really dry. You want to remove as much water as possible. Excess moisture makes sticky dough.

Blend the spinach. Add the squeezed spinach to a blender with 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt. Blend until very smooth. You should have about 1/2 cup thick puree. If it’s too thick to blend, add 1–2 teaspoons water.

Mix the flours. In a large bowl, combine 2 cups all-purpose flour, 1 cup semolina, and 1 teaspoon fine sea salt. Make a well in the center.

Make the dough. Pour the spinach puree into the well. Stir with a fork, gradually pulling in the flour until a shaggy dough forms. If it’s too dry to come together, add 1 teaspoon water at a time. If too sticky, sprinkle more flour.

Knead until smooth. Turn the dough onto a clean surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should slowly spring back when pressed.

Rest the dough. Wrap in plastic or cover with an inverted bowl. Rest at room temperature for 30–45 minutes. This relaxes gluten and makes rolling easier.

Divide and roll. Cut the dough into 4 pieces. Keep pieces covered so they don’t dry out. Using a pasta machine or rolling pin, flatten one piece at a time. If using a machine, start on the widest setting, then progressively roll thinner. Aim for a thin sheet where you can faintly see your hand through it.

Cut the pasta. Dust sheets with semolina to prevent sticking. Cut into fettuccine, tagliatelle, or pappardelle. Lightly toss strands with semolina and form into loose nests.

Boil the pasta. Bring a large pot of salted water to a rolling boil. Add pasta and cook 1–3 minutes until al dente. Fresh pasta cooks fast, so taste early.

Make a simple sauce. While the pasta cooks, warm 2 tablespoons olive oil in a skillet over low heat. Add 2 minced garlic cloves and a pinch of red pepper flakes. Cook gently until fragrant, not browned. Stir in a ladle of starchy pasta water and a sprinkle of lemon zest.

Toss and serve. Transfer pasta directly to the skillet, adding a splash of cooking water as needed to create a glossy coating. Finish with a squeeze of lemon, black pepper, and nutritional yeast or vegan Parmesan, if using. Top with torn basil.