Preparation:
soak spinach in cold water, shake to clean well trim stems and any off-color leaves from spinach blanch in boiling water for 30 seconds drain, immerse in cold water to refresh, and drain well sqeeze out moisture, wrap in a clean towel, and squeeze dry mince fine or puree in a food processor combine flour, spinach, and egg in a food processor with machine running, add oil, and process until mixture forms a ball knead until pasta is glove-leather soft rollout to desired thickness cut into strips or shapes cook in boiling-salted water for 2-3 minutes, just until starch taste disappears drain well serve hot, garnished as desired |
