| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Pasta |
6 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 3 |
|
Eggs |
| 1 |
c |
Finely chopped and well- drained cooked spinach |
INSTRUCTIONS
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.
MARIO'S
TURTLE CREEK VILLAGE, DALLAS
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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