Green pasta

1 Servings

Ingredients

Quantity Ingredient
4 Extra large eggs
6 ounces Frozen chopped spinach, defrosted, squeezed very dry
3½ cup Unbleached all-purpose flour
Plus extra for dusting worksurface
½ teaspoon Olive oil

Directions

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and spinach. Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.

As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when ½ of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Yield: 1 pound NOTES

: Note:do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

Posted to MC-Recipe Digest V1 # Recipe by: Molto Mario

From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

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