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Spinach Fettuccine
8 Ounces spinach*
2 Eggs
1 tb Olive or vegetable oil
1 ts Salt
2 To 2 1/4 c All-purpose
flour**
4.5 Quarts water
1/4 ts Salt, if desired
*substitute: 1 pk (10 ounces) frozen Spinach.
cook as directed on Package; drain thoroughly.
**if using self-rising flour omit The 1 teaspoon salt.
When you cook these vegetable-flavored pastas, the bright colors will.
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 1 teaspoon salt in blender.
Cover and blend on medium speed about 20 seconds or until smooth.
Make a well in center of flour.
Mix in spinach mixture thoroughly.
(If dough is too dry, mix in a few drops of water.
If dough is too sticky, mix in a small amount of flour.
) Gather dough into ball.
Knead on floured surface about 5 minutes or until smooth and elastic.
Let stand 10 minutes.
Divide dough into 4 equal parts.
Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds.
Cut crosswise into 1/4-inch strips.
Unfold strips and place in single layer on towels at least 30 minutes or until dry.
(If using pasta machine, pass dough through machine until 1/16-inch thick.
) Heat water to boiling.
Stir in 1/4 teaspoon salt and the fettuccine.
Cook 3 to 5 minutes or until almost tender; drain.
8 SERVINGS (ABOUT 3/4 CUP EACH); 160 CALORIES PER SERVING.
Keywords: , vegetarian
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