Spinach Pasta

Name: Spinach Pasta
Yield: 1 servings

Cuisine:

Course:Dinner

About 1 pound; 6 first-course or 4 main-course servings

Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

Step 1.

Blanch 10 ounces fresh spinach, trimmed and washed, or frozen spinach leaves. Drain, transfer to a kitchen towel, and squeeze as much moisture out of the spinach as possible. Very finely mince the spinach. You should have about ½ cup (a little more or less is fine). Prepare Fresh Pasta Dough, adding the spinach to the flour with the eggs.

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