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1
Whiz the spinach and flour together in the food processor.
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2
Add the eggs and pulse a few times, scrape the bowl and process until the dough comes together.
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3
It should be dry but hold together when you squeeze some in your hand.
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4
Dump into a large zip lock baggie and press the dough together to form into a log.
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5
Refrigerate for 30 minutes to relax the gluten.
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6
Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform.
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7
The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness.
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8
I will post pictures in a few days.
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9
Keep everything heavily floured.
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10
After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time.
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11
I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker.
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12
Keep the pasta floured to avoid sticking.
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13
Choose the fettucine cutter for this recipe and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well.
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14
Make sure the strands are all separated.
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15
In this case there is no such thing as too much flour.
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16
Let the pasta dry for a few minutes and separate into four servings.
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17
To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt.
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18
Check the pasta after one minute and continue checking until it is done to your liking.
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19
Most pastas are al dente in under three minutes.
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20
Drain, sauce and serve.
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21
TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together.
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22
Remember, you can't use too much flour.
