4 lbs. 5 oz. all-purpose flour
20 large eggs, lightly beaten
5 tsp salt
5 pounds spinach, cooked, well-drained, and
pureed
10 tbsp olive oil
About 10 tbsp warm water, or as needed
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To make pasta, combine flour, eggs, salt,
spinach, and oil in a good processor and
blend with a steel blade just until dough
begins to come together, about 15 seconds.
Add drops of water if dough is too dry. It
should be firm but not sticky. Turn machine
on for 15 to 20 seconds longer to knead dough.
Remove, wrap in plastic wrap, and let rest
at room temperature for 1 hour.
After dough has rested, roll it out and cut
it into fettuccine noodles on a pasta machine
according to manufacturer’s instructions.
Drape noodles over a rack or place in a single
layer on a flour-dusted towel until ready
to cook.
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