Title: Spinach Noodles (Pasta Verde)
Categories: Italian Pasta Lasagna
Yield: 4 Servings

1	pk	(10 oz) frozen chopped spinach
3	c	Semolina or all-purpose flour
3		Eggs
1/4	ts	Salt

Cook spinach as directed on package; squeeze or press out liquid. Finely chopped spinach, or place in food processor or in blender; cover and process until smooth.

Place flour in a mound on surface or in large bowl. Make a well in center of flour; add spinach, eggs, and salt. Mix thoroughly with fork, gradually bringing flour to center, until dough forms. (If dough is too sticky, gradually add flour when kneading. If dough is too dry, mix in water.) Knead on lightly floured surface about 15 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 15 minutes.

Divide dough into 4 equal parts. (If desired, wrap unrolled dough securely and refrigerate up to 2 days. Let stand at room temperature 30 minutes before rolling and cutting.) Roll and cut as directed below.

Hand Rolling: Roll each part dough with rolling pin into rectangle 1/8 to 1/16 inch thick on lightly floured surface. Sprinkle dough lightly with all-purpose flour. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettucine, 1/8 strips for linguine. Shake out strips.

Arrange noodles in single layer on lightly floured towels; sprinkle lightly with all-purpose flour. (Or hang noodles on rack.) Let stand uncovered at room temperature 30 minutes.* Cook immediately as directed below, or cover and refrigerate up to 2 days, arranged in single layer on lightly floured towels.

Heat 4 quarts water and 1 tablespoon salt to boiling in large kettle; add noodles. Boil uncovered 2 to 4 minutes, stirring occasionally, until al dente (tender but firm). Begin testing for doneness when noodles rise to surface of water. Drain noodles. Do not rinse.

*If desired, let noodles stand at room temperature until completely dry. (Do not store until completely dry.) Dried noodles are very fragile; handle carefully. Cover loosely and store at room temperature up to 1 month.

Source: Betty Crocker's Italian Cooking

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