Spinach Garlic Pasta With Garlic Onion Sauce
|All-purpose flour||1 1⁄2 Cup (24 tbs) (Divided)|
|Olive oil||1 Tablespoon|
|Fresh spinach||1⁄2 Pound, blanched, squeezed dry and finely chopped|
|Fresh garlic||6 Clove (30 gm), crushed and finely chopped (Large Cloves)|
|Butter||1⁄2 Cup (8 tbs)|
|Vidalia onions/Sweet onions||1 Pound, sliced|
|Chopped garlic||1⁄3 Cup (5.33 tbs) (About 12 Large Fresh Cloves)|
|Marsala wine||1⁄4 Cup (4 tbs)|
For pasta, place 1 cup flour in large bowl.
Make well in center; place eggs, yolks and olive oil in well.
Add spinach, garlic and salt.
Mix, working in more flour as needed.
Knead until dough is smooth.
Cover with plastic wrap.
Let rest 15 to 30 minutes.
Roll dough to desired thickness with pasta machine.
Cut into desired width.
Cook in boiling water about 2 minutes; drain.
For sauce, heat butter and oil in large skillet over medium heat.
Add onions and garlic; cover and cook until soft.
Add honey; reduce heat to low.
Cook, uncovered, 30 minutes, stirring occasionally.
Add wine; cook 5 to 10 minutes more.
Pour sauce over pasta; toss gently to coat.