3 oz fresh baby spinach leaves, washed and dried, stems removed
3 C flour
3 eggs
In a food processor or blender, combine the spinach and flour and pulse until you have green flour. Add the eggs and continue to pulse until a ball of dough is formed. Turn the dough out on to a floured surface and knead 10 minutes until smooth. Divide the dough into 4 balls, and place a moist towel over 3 of them. Send the fourth through a pasta machine, or roll out into a rectangle as thin as you can possibly get it. Cut into thin linguine strips (or use the pasta machine to cut into linguine). Hang cut linguine strips over a drying rack (I use a laundry rack!) and repeat the procedure with the remaining balls of dough. Meanwhile, bring a large pot of salted water to a gentle boil. When all the linguine is cut, add it all at once to the boiling water, and stir. Let it boil for 4-5 minutes, drain, and serve with your favorite marinara or alfredo sauce.
3 C flour
3 eggs
In a food processor or blender, combine the spinach and flour and pulse until you have green flour. Add the eggs and continue to pulse until a ball of dough is formed. Turn the dough out on to a floured surface and knead 10 minutes until smooth. Divide the dough into 4 balls, and place a moist towel over 3 of them. Send the fourth through a pasta machine, or roll out into a rectangle as thin as you can possibly get it. Cut into thin linguine strips (or use the pasta machine to cut into linguine). Hang cut linguine strips over a drying rack (I use a laundry rack!) and repeat the procedure with the remaining balls of dough. Meanwhile, bring a large pot of salted water to a gentle boil. When all the linguine is cut, add it all at once to the boiling water, and stir. Let it boil for 4-5 minutes, drain, and serve with your favorite marinara or alfredo sauce.
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