So, I promised I'd post pics of the next time I made this homemade spinach fettucine ... no pasta machine, made 'em rustic style ...
here's the recipe:
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• 1 teaspoon salt
• 2 cups white wheat flour
In a blender or food processor, combine spinach, eggs and salt; process until smooth.
Pour into a large bowl. Stir in flour bit by bit with a wooden spoon. After the first cup, it will seem really dry and hard to incorporate, but keep at it.
After it begins to come together, I abandon the spoon and begin to work with my hands.
On a well- floured surface, (it picks up nearly 1/2 a cup) knead for a while until it begins to behave like dough.
Wrap in plastic wrap and let rest 30 minutes.
Divide dough in half. On a well floured surface, roll out dough as thinly as possible. Keep at it, put some muscle into it, you can get it amazingly thin.
I started out cut the pasta strips with a pizza cutter :
But decided after a while it was easier with scissors:
Separate the slices and let rest on a clean towel for at least 1 hour. Who needs a drying rack?
in the pan with some mushroom sauce ...