1 1/2 pounds
love this colorful, slightly spicy pasta. It is wonderful when fried
for a snack or a garnish for salads. Pasta made with all-purpose
flour, rather than part semolina, puffs better when deep fried. If
you do not intend to fry the pasta, you could use semolina flour for
a third of the total of flour.
uncooked fresh spinach, rinsed
stemmed, seeded and with veins intact
2 1/2 to 2
3/4 cups all-purpose flour
3 large eggs
Put the spinach in a blender or a food processor fitted with the
metal blade and process until pureed. Scrape it into a towel or
cheesecloth and squeeze to remove excess moisture. Then put the
jalapeņo chilies in the food processor bowl and process until
minced. Add the salt, spinach, 2 1/3 cups flour, oil and eggs and
process until a ball of dough forms that will clean the sides of the
bowl. If necessary, add 1/4 cup more flour to form the dough ball.
Knead in the processor at least 60 seconds.
Remove the dough and divide it into thirds. Flatten each portion and
wrap it in plastic wrap, Let the dough rest at room temperature for
30 minutes or until ready to process in a pasta machine.
cook, heat 2 quarts of water per pound of pasta to a boil. Add 1
tablespoon oil and a teaspoon of salt to pasta. Drain as soon as the
pasta is tender to the bite, 30 seconds to 2 minutes. If not serving
immediately, rinse under cold water and toss with 1 to 2 tablespoons
oil. Cover with plastic wrap and keep at room temperature until
ready to use. To reheat, First rinse off the oil. Put the pasta in a
colander and pour boiling water over it. Heat the pasta directly in
the sauce or cream or in boiling water for about 30 seconds.