Italian Spinach Pasta
Yield
4 servingsPrep
15 minCook
5 minReady
50 minLow in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
spinach
fresh , or 10ounce package frozen chopped |
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
spinach
fresh , or 10ounce package frozen chopped |
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
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.
