Spinach Pasta
Yield
4 servingsPrep
40 minCook
?Ready
40 minLow in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
eggs
beaten |
|
| ¼ | cup |
spinach
cooked, minced, well-drained |
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2 | each |
eggs
beaten |
|
| 59 | ml |
spinach
cooked, minced, well-drained |
|
| 59 | ml |
water
|
|
| 5 | ml |
olive oil
|
|
Directions
In a mixing bowl, stir together 2¼ cups of the flour and salt.
Make a well in the center.
Combine eggs, spinach, water, and oil; add to flour and mix well.
Sprinkle the remaining flour on a board.
Knead for 10 minutes, let rest for 10 minutes, cut into desired shape.
Makes 1¼ pounds fresh pasta.
