Green chile pasta

Yield: 6 Servings

Measure 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

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:

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