Preparation:
Squeeze spinach dry in a clean towel, set aside heat oil in a skillet, over a low flame add chiles, cover, and sweat for 20 minutes, stirring often remove to a food processor process to a fine puree return puree to the skillet, over a low flame heat and stir for 10-15 minutes, until thickened allow to cool.
Completely combine with remaining ingredients in a food processor pulse until mixture forms a ball turnout onto a floured board and knead for 3 minutes divide into fourths and wrap in plastic allow to rest for 30 minutes remove one fourth, and wrap remaining three in plastic process in a pasta machine or rollout to a thickness of 1/32-inch cut into desired shapes simmer in boiling salted water for 2-3 minutes, until just tender drain well serve hot |
