Yield: 6 Servings
|4 cups||All-purpose flour|
|1 cup||Finely chopped and well- drained cooked spinach|
Sift the flour onto a pastry board. Make a well in the center. Add the eggs and spinach. Work into the dough energentically until it becomes smooth and pliable. Roll the dough paper-thin. Sprinkle lightly with flour to prevent sticking. Cut the dough into 4-in. by 4½ in. rectangles. Drop a few pieces of pasta at a time into boiling water and cook al dente.
Drain; cool and dry. NOTE: For every pound of pasta, use 6 quarts of rapidly boiling water, 2 tbs. salt, and 2 tbs. oil for cooking.
TURTLE CREEK VILLAGE, DALLAS
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .