Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          all-purpose flour
   3                    eggs
   1      cup           finely chopped and well-
                        drained cooked spinach

Preparation:

Sift the flour onto a pastry board. Make a well in the center. Add the eggs and spinach. Work into the dough energentically until it becomes smooth and pliable. Roll the dough paper-thin. Sprinkle lightly with flour to prevent sticking. Cut the dough into 4-in. by 4 1/2 in. rectangles. Drop a few pieces of pasta at a time into boiling water and cook al dente. Drain; cool and dry. NOTE: For every pound of pasta, use 6 quarts of rapidly boiling water, 2 tbs. salt, and 2 tbs. oil for cooking.