Italian Spinach Pasta

1. 1

   Clean from 14 to 16 ounces of fresh spinach.

2. 2

   Blanch, drain, squeeze dry.

3. 3

   Chop.

4. 4

   for frozen spinach, thaw, squeeze dry and chop.

5. 5

   TIP: The spinach should be very dry.

6. 6

   Place spinach and eggs in a food processor and chop fine.

7. 7

   Add flour and process until crumbly.

8. 8

   Add water, if needed.

9. 9

   Turn out onto a counter and knead 2 to 3 minutes.

10. 10

    Form into a ball and cover for 30 minutes before rolling out.

11. 11

    Bring a large pot of water to a full rolling boil.

12. 12

    Add the fresh pasta and cook until it floats on the top (this will only take a few minutes).

13. 13

    Taste test a strand; it should be cooked but still have a bite.

14. 14

    Drain very well and dot with butter to prevent sticking.

15. 15

    Serve at once with your desired sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.