Spinach Fettuccine Recipe

+ Directions : *substitute: 1 pk (10 ounces) frozen Spinach. cook as directed on Package; drain thoroughly. **if using self-rising flour omit The 1 teaspoon salt. Wash spinach; drain. Cover and cook over medium heat with just the water that clings to the leaves 3 to 10 minutes. Rinse spinach in cold water; drain. Press spinach against side of strainer with back of spoon to remove excess water. Place spinach, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour. Mix in spinach mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour. ) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick. ) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain.

SERVINGS (ABOUT 3/4 CUP EACH); 160 CALORIES PER SERVING.