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Homemade Pasta

You don't need a fancy pasta maker for this homemade treat. Try your hand at fresh pasta with this easy-to-work-with dough. The spinach gives it a nice color without overpowering the flavor. —Healthy Cooking Test Kitchen

8 ServingsPrep: 30 min. + standing Cook: 10 min./batch

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup packed fresh parsley sprigs
3-1/2 to 4 cups all-purpose flour
1/2 teaspoon salt
4 eggs
3 tablespoons water
1 tablespoon olive oil
Marinara sauce

Directions

Place spinach and parsley in a food processor; cover and process
until finely chopped. Add 3-1/2 cups flour and salt; process until
blended. Add the eggs, water and oil. Process for 15-20 seconds or
until dough forms a ball.
Turn onto a floured surface; knead for 8-10 minutes or until smooth
and elastic, adding remaining flour if necessary. Cover and let rest
for 30 minutes. Divide into fourths.
On a floured surface, roll each portion to 1/16-in. thickness. Dust
top of dough with flour to prevent sticking; cut into 1/4-in.
slices. Separate the slices; allow noodles to dry on kitchen towels
for at least 1 hour before cooking.
To cook, fill a Dutch oven three-fourths full with water. Bring to a
boil. Add noodles in batches; cook, uncovered, for 8-10 minutes or

2 of 2

Homemade Pasta (continued)

Directions (continued)

until tender. Drain. Serve with sauce. Yield: 8 servings.

Nutrition Facts: 1 cup (calculated without sauce) equals 259 calories, 5 g fat (1 g saturated fat), 106 mg cholesterol, 211 mg sodium, 43 g carbohydrate, 3 g fiber, 10 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.