*  Exported from  MasterCook  *
 
                                Green Pasta
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    extra large   eggs
    6      ounces        frozen chopped spinach, defrosted -- squeezed very dry
    3 1/2  cups          unbleached all-purpose flour
                         plus extra for dusting worksurface
      1/2  teaspoon      olive oil
 
 Make a mound of the flour in the center of a large wooden cutting board.  Make a
well in the middle of the flour and add the eggs, oil and spinach.  Using a fork,
beat together the eggs, oil and spinach and begin to incorporate the flour
starting with the inner rim of the well.
 
 As you expand the well, keep pushing the flour up to retain the well shape.  Do
not worry that this initial phase looks messy. The dough will come together when
1/2 of the flour is incorporated.
 
 Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board and
scrape up any left over crusty bits. Lightly flour the board and continue
kneading for 3 more minutes. The dough should be elastic and a little sticky. 
Continue to knead for another 3 minutes, remembering to dust your board when
necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room
temperature. 
 
 Yield: 1 pound
 
 
 
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 NOTES : Note:do not skip the kneading or resting portion of this recipe, they are
essential for a light pasta.