Recipe: Homemade Spinach Pasta

HOMEMADE SPINACH PASTA

8 ounces fresh spinach
2 eggs
1 tablespoon olive oil or vegetable oil
1 teaspoon salt
2 to 2 1/4 cups all-purpose flour

Wash spinach; drain. Cover and cook over medium heat with just the water that clings to the leaves 3 to 10 minutes. Rinse spinach in cold water; drain. Press spinach against side of strainer with back of spoon to remove excess water.

Place spinach, eggs, oil and salt in blender. Cover and blend on medium speed about 20 seconds or until smooth.

Place flour in a mound on surface or in large bowl. Make a well in center of flour; add spinach mixture. Mix thoroughly with fork, gradually bringing flour to center, until dough forms. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 10 minutes.

Divide dough into 4 equal parts. Roll, cut as desired and cook (see Working with Fresh Pasta Dough - click here).

About 6 cups cooked pasta
From: Recipelink.com
Source: Recipe booklet: Bravo! Pasta, Betty Crocker Creative Recipes No. 79, April 1993