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Homemade Spinach Pasta
1/2 cup steamed spinach
2 eggs
1 Tbsp. olive oil
1/4-1/2 tsp. salt
2 cups flour
Squeeze all the water from the steamed spinach. This should reduce the spinach to 1/3 cup. Using a food processor, combine spinach, eggs, oil and salt. Process just to blend using the pulsing action. Add flour and process to blend. Continue to process using pulsing action just enough to form a ball. Before rolling pasta out allow dough to rest for 30 minutes.
Using a well-floured board, roll dough to a thickness of no more than 1/8 inch. The use will depend on the size of the cut pasta strips.
Lasagna noodles are cut 3 inches wide by 9 inches long.
Linguine noodles are cut 1/8 inch wide and left long.
Fettucine noodles are cut 1/4 inch wide and left long.
Noodles may be hung on a pasta drying rack or over a plastic coat hanger for 3-4 hours. These noodles can be stored in a moisture proof container for several days in the refrigerator or in the freezer for longer periods of time. Dried pasta can be cooked for 3-5 minutes in boiling water.
To cook fresh pasta, add to boiling water for 2 minutes or until just tender.
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