Homemade Spinach Fetuccine

Once you start making homemade pasta, you will never buy a box again. I would highly suggest investing (a whopping $35) in a pasta maker, but you can make pasta the old fashioned way too.

Ingredients:
1 9oz bag of spinach
3 cups of flour, plus extra 1/2 cup for dusting
3 eggs
3 garlic cloves
1 large shallot
2 TBS olive oil
2 tsp salt
1 Rolling Stones album




Gently saute shallot and garlic in the olive oil on medium low heat until soft. Add spinach and cook until wilted.



Drain spinach for about 15 minutes to get all of those unwanted juices out. Nobody likes wet pasta.



In the meantime take a large bowl and combine the flour and salt. Then take a few minutes to yourself. Make a cocktail, brush your hair, etc.

Once you have extracted the spinach juices, it's time for the good ole food processor. Mix the spinach and eggs together and puree until you no longer have large chunks.



Make a well with the flour and pour in the spinach. With a fork, mix until you have a dough texture.

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When dough comes together, transfer to lightly floured flat surface (you know like a table) and knead for at least 6 or 7 minutes until firm.




*If your dough is unreasonably wet, add a small amount of flour, unreasonably dry, add a small amount of water.

When your pasta dough is in "unity" and beautiful, form into disk shape, and wrap in a slightly damp kitchen towel. Refrigerate for at least 30 minutes.



After resting, cut your dough into four equal parts.



Take each section and roll to a 1/4" thickness.



Take it to town with your pasta machine.






Form "nests" and place on a cookie sheet. Freeze for 30 minutes, then transfer to a freezer bag. One portion makes enough pasta for two hungry people.







Tips for using your pasta maker:

Don't force dough, always start at the highest (fattest) setting and work your way down to a thinner consistancy

Keep your dough from sticking by giving flour showers

NEVER wash your machine! Use a pastry brush or clean dry towel to dust off any residue


The old fashioned way??? Roll out dough as flat as humanly possible and cut strips with a knife or pizza cutter. My husband and I did this in our early days, so don't act like it's impossible.