4 Extra large eggs
6 oz Frozen chopped spinach,
-defrosted and; squeezed
3 1/2 c Unbleached all-purpose
-flour,; plus extra for
1/2 ts Olive oil
Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and spinach.
Using a fork, beat together the eggs, oil and spinach and begin to
incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy. The dough will come
together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board
and scrape up any left over crusty bits. Lightly flour the board and
continue kneading for 3 more minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3 minutes, remembering to dust
your board when necessary. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature.
Note: do not skip the kneading or resting portion of this recipe, they are
essential for a light pasta.
Yield: 1 pound
Recipe By :MOLTO MARIO SHOW # MB5658
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:07 -0500
From: Meg Antczak