Ingredients
8
ounces spinach*
2
large eggs
1
tablespoon olive or vegetable oil
1
teaspoon salt
2
cups all-purpose flour
Preparation
Wash spinach; drain. Cover and cook in 2-quart saucepan over medium heat with just the water that clings to the leaves 3 to 10 minutes. Rinse spinach in cold water; drain. Press spinach against side of strainer with back of spoon to remove excess water.
Place spinach, eggs, oil and salt in food processor or blender. Cover and process until smooth.
Make a well in center of flour in medium bowl. Mix in spinach mixture thoroughly. (If dough is too dry, mix in a few drops water; if dough is too sticky, mix in a small amount of flour.)
Gather dough into a ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes.
Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels; let stand at least 30 minutes until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
Heat 4 1/2 quarts water (salted if desired) to boiling in large pan. Add fettuccine. Cook 3 to 5 minutes or until firm but tender (al dente); drain. Begin testing for doneness when fettuccine rise to surface of water.
