Spinach pasta

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
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

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