Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Unbleached all-purpose or semolina flour |
| ½ pounds | Fresh spinach, wilted and squeezed dry, or 5 oz frozen |
| \N \N | Spinach, defrosted and squeezed dry |
| 1 large | Egg |
| 1 tablespoon | Vegetable oil |
YIELD: ¾ POUND FRESH PASTA
Mix the flour with the spinach before adding the other ingredients to the bowl of a food processor or electric mixer. Mix and knead the dough, let it rest, roll it out, and cut the pasta to size desired.
Pasta Salads! From the collection of Jim Vorheis TO ALL Submitted By ERIC SANTELICES SUBJ PASTA MAKER On 07-27-95