Homemade Spinach Pasta
|Spinach/1/2 cup cooked fresh spinach||5 Ounce, chopped (frozen, thawed)|
|All purpose flour||2 Cup (32 tbs)|
Squeeze spinach dry and measure it; you need 1/4 cup.
In a food processor, combine spinach, eggs, and 1 1/2 cups of the flour.
Whirl until dough forms a smooth, elastic ball (1 to 2 minutes); if dough feels sticky, add more flour, 1 tablespoon at a time, and whirl until blended.
Wrap dough in plastic wrap and let rest for 10 minutes.