Green chile pasta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Frozen chopped spinach -- |
| Thawed | ||
| 1 | teaspoon | Olive oil |
| 4 | ounces | Diced green chiles |
| 2 | ounces | Diced jalapeno chiles |
| 3 | cups | Flour |
| ½ | teaspoon | Salt |
| 2 | Egg -- extra large | |
Directions
SQUEEZE SPINACH DRY IN A CLEAN TOWEL, SET ASIDE HEAT OIL IN A SKILLET, OVER A LOW FLAME ADD CHILES, COVER, AND SWEAT FOR 20 MINUTES, STIRRING OFTEN REMOVE TO A FOOD PROCESSOR PROCESS TO A FINE PUREE RETURN PUREE TO THE SKILLET, OVER A LOW FLAME HEAT AND STIR FOR 10-15 MINUTES, UNTIL THICKENED ALLOW TO COOL COMPLETELY COMBINE WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR PULSE UNTIL MIXTURE FORMS A BALL TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR 3 MINUTES DIVIDE INTO FOURTHS AND WRAP IN PLASTIC ALLOW TO REST FOR 30 MINUTES REMOVE ONE FOURTH, AND WRAP REMAINING THREE IN PLASTIC PROCESS IN A PASTA MACHINE OR ROLLOUT TO A THICKNESS OF 1/32-INCH CUT INTO DESIRED SHAPES SIMMER IN BOILING SALTED WATER FOR 2-3 MINUTES, UNTIL JUST TENDER DRAIN WELL SERVE HOT
Recipe By : TJ Hill - Appetites Catered From: Date: