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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 1 |
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Directions: Spinach Pulp:
Place a few of the spinach leaves in the blender, add the water, and blend
to a smooth puree. Gradually add the rest of the spinach leaves, blending
until smooth. Place the puree in a piece of cheesecloth. Squeeze the
juice out into a saucepan.
Heat the spinach juice to about 150F , but do not let it boil. Skim off
the pulp with a small strainer as it rises to the surface.
Dough:
Pour the flour onto a work surface, shape into a mound, and make a hollow
in the middle. Add the egg yolks and the spinach pulp, pressing it through
the strainer.
Using a fork and then your hands, mix all the ingredients into a smooth
dough.
Roll the dough into a ball, cover with plastic wrap, and let rest 1 hour.
Contributor: Pasta reference book
| Ingredients:
1/2 Pound(s) spinach
3 Tablespoon(s) water
148/227 Pound(s) all purpose flour
-1 egg yolks
1 Tablespoon(s) olive oil
869/10000 Ounce(s) salt
3/16 Cup(s) butter |
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