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  1. Exported from MasterCook

  2. Spinach Pasta (Italian)

  3. 1988: Digest

  4. 4 Preparation Time :

  5. Categories : Pasta Net-It

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 16 ounces fresh spinach

  8. OR 10-ounce package frozen chopped

  9. 2 eggs

  10. 2 cups flour

  11. 14 to 16 ounces of fresh spinach. Blanch, drain,

  12. squeeze dry. Chop. for frozen spinach, thaw, squeeze dry and chop.

  13. TIP: The spinach should be very dry.

  14. 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 2-3 minutes. Form into a ball and cover for 30 minutes before rolling

  15. out.

  16. COOK. Bring a large pot of water to a full rolling boil. Add the fresh

  17. pasta and cook until it floats on the top (this will only take a few

  18. minutes). Taste test a strand; it should be cooked but still have a bite.

  19. Drain very well and dot with butter to prevent sticking. Serve at once with

  20. your desired sauce.

  21. 277 cals,

  22. 3g total fat (10%cff)

  23. - - - - - - - - - - - - - - - - - - NOTES : *Recipe from the "Best of" articles published in the Wisconsin

  24. Trails Magazine (Madison, WI).

  25. Wisconsin Country Gourmet: Seasonal

  26. Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).

  27. Pat Hanneman's

  28. Kitchen: mail to (kitpath

  29. earthlink.net). Festa Italiana is held yearly,

  30. mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.

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