Spinach Pasta

Name: Spinach Pasta
Yield: Serves 4 to 6 (Makes 1 pound)
Cuisine: Europe, Italian
Ingredients: 2 , large eggs; 1 1/2 teaspoons, olive oil; 1 tablespoon, water; 3 cups, unbleached all-purpose flour, sifted; 3/4 teaspoon, table salt, plus extra for cooking; 5 ounces, frozen chopped spinach, thawed and squeezed very dry

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Appears in Cook's Illustrated November/December 1995

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Pasta

Vegetarian

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SERVES4 to 6 (Makes 1 pound)

TIME50 minutes, plus 30 minutes drying

WHY THIS RECIPE WORKS

For the best homemade pasta recipes, we discovered a few tricks: Adding a little oil to egg pasta to increased its elasticity and made it easier to work with. Kneading hydrated the dough, so we took care to mix well before adding more liqui...

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