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Fresh Pasta: Egg, Spinach

September 17, 2010

So, you need to know how to make fresh, homemade pasta? That’s great! Fresh pasta has a depth of flavor and provides a better vehicle for your sauce than packaged, dry pasta. It’s definitely worth the extra time it takes to make it. Many people have their own version of fresh, homemade pasta, but this is the one my Nonna taught my mom and that my mom then passed on to my sister and I. It has always been greatly enjoyed by our family. I hope you enjoy making it and eating it!

Basic Egg Pasta

Ingredients:

1-3/4 cup flour

Pinch of salt

1 Tablespoon olive oil

1 egg

3-4 Tablespoons water

Directions:

Combine flour, salt, olive oil, and egg in food processor (or mixer). Pulse, slowly adding water, one Tablespoon at a time, until dough it combined and slightly tacky to the touch (but not sticky!). Roll out pasta as desired.

Spinach Pasta

Ingredients:

4 ounces fresh spinach

1-3/4 cup flour

Pinch of salt

1 Tablespoon olive oil

1 egg

3-4 Tablespoons water

Directions:

Trim stems from spinach and discard stems. Rinse leaves in cold water; do not dry. Put leaves in skillet with a pinch of salt. Cook over medium heat until tender, about 4 to 5 minutes. Drain spinach and let cool. Thoroughly squeeze out excess liquid and very finely chop.

Combine chopped spinach, flour, salt, olive oil, and egg in food processor (or mixer). Pulse, slowly adding water, one Tablespoon at a time, until dough it combined and slightly tacky to the touch (but not sticky!). Roll out pasta as desired.

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