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Spinach Pasta (Italian)
Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Net-It
Amount Measure Ingredient -- Preparation Method
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16 ounces fresh spinach
OR 10-ounce package frozen chopped
2 eggs
2 cups flour
PREPARATION: 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 2-3 minutes. Form into a ball and cover for 30 minutes before rolling
out.
COOK. 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.
[MC-Per Serving: 277 cals, 3g total fat (10%cff)]
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NOTES : *Recipe from the "Best of" articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman's
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
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