*  Exported from  MasterCook  *

                         Spinach Pasta (Italian)

Recipe By     : Wisconsin Trails Magazine (1988: Digest)*
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Net-It

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        fresh spinach
                        OR 10-ounce package frozen chopped
   2                    eggs
   2      cups          flour

PREPARATION: Clean from 14 to 16 ounces of fresh spinach. Blanch, drain,
squeeze dry. Chop. for frozen spinach, thaw, squeeze dry and chop.

TIP: The spinach should be very dry.

Place spinach and eggs in a food processor and chop fine. Add flour and
process until crumbly. Add water, if needed. Turn out onto a counter and
knead 2-3 minutes. Form into a ball and cover for 30 minutes before rolling
out.

COOK. Bring a large pot of water to a full rolling boil. Add the fresh
pasta and cook until it floats on the top (this will only take a few
minutes). Taste test a strand; it should be cooked but still have a bite.
Drain very well and dot with butter to prevent sticking. Serve at once with
your desired sauce.


[MC-Per Serving: 277 cals, 3g total fat (10%cff)]


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NOTES : *Recipe from the "Best of" articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).]  Pat Hanneman's
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.