|Frozen chopped spinach||5 Ounce (Half 10 Ounce Package)|
|All purpose flour||2 Cup (32 tbs)|
|All-purpose flour||1⁄2 Cup (8 tbs), for kneading, rolling, and cutting|
Cook spinach according to package directions.
Let spinach cool, then squeeze out as much liquid as possible.
You should have 1/4 cup spinach.
Mound flour on a work surface or in a large bowl and make a well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in the minced spinach.
Mix with a circular motion to draw flour from sides of well.
Continue mixing until flour is moistened.
When dough becomes stiff, use your hands to finish mixing.
Pat into a ball and knead a few times to help flour absorb liquid.
Clean and lightly flour the work surface.
If you have a manual or electric pasta machine, knead dough by hand for 3 or 4 minutes, or until no longer sticky, before using machine.
Sprinkle with flour, if needed.
If you plan to use a rolling pin, knead by hand for 10 minutes or until smooth and elastic.
Cover and let rest for 20 minutes.
With pasta machine or by hand, roll out one-fourth of the dough at a time to desired thinness.
Keep unrolled portions covered.
When all dough is rolled, cut strips into desired shapes by machine or by hand.
Machine-rolled dough makes about 4 cups cooked pasta when machine-cut into medium-wide noodles, or about 32 pieces lasagne or cannelloni.
Yield of hand-rolled pasta may vary.