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Title: Spinach Fettuccine
Categories: Vegetable Pasta
Yield: 8 Servings
| 8 | Ounces spinach* | |
| 2 | Eggs | |
| 1 | tb | Olive or vegetable oil |
| 1 | ts | Salt |
| 2 To 2 1/4 c All-purpose flour** | ||
| 4 1/2 | 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.
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