Italian Spinach Pasta

Directions

Clean from 14 to 16 ounces of fresh spinach.

Blanch, drain, squeeze dry.

Chop. for frozen spinach, thaw, squeeze dry and chop.

TIP: The spinach should be very dry.

Place spinach and eggs in a food processor and chop fine.

Add flour and process until crumbly.

Add water, if needed.

Turn out onto a counter and knead 2 to 3 minutes.

Form into a ball and cover for 30 minutes before rolling out.

Bring a large pot of water to a full rolling boil.

Add the fresh pasta and cook until it floats on the top (this will only take a few minutes).

Taste test a strand; it should be cooked but still have a bite.

Drain very well and dot with butter to prevent sticking.

Serve at once with your desired sauce.