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Fresh Spinach Pasta
Recipe Submitted by: John Folse, CEC, AAC
Date: June 26, 2000

Categories: Sides
Yield: 40 portions
Ingredients Method
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

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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