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Spinach Pasta(Italian) Recipe
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16 ounces fresh spinach OR 10-ounce package frozen chopped 2 eggs 2 cups flour PREPARATION: Clean from 14 to 16 ounces of fresh spinach. Blanch, drain, squeeze dry. Chop. for frozen spinach, thaw, squeeze dry and chop. TIP: The spinach should be very dry. Place spinach and eggs in a food processor and chop fine. Add flour and process until crumbly. Add water, if needed. Turn out onto a counter and knead 2-3 minutes. Form into a ball and cover for 30 minutes before rolling out. COOK. Bring a large pot of water to a full rolling boil. Add the fresh pasta and cook until it floats on the top (this will only take a few minutes). Taste test a strand; it should be cooked but still have a bite. Drain very well and dot with butter to prevent sticking. Serve at once with your desired sauce. [MC-Per Serving: 277 cals, 3g total fat (10%cff)]
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