*  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.