1 1/2 pounds


           I 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.


4 ounces uncooked fresh spinach, rinsed

6 fresh jalapeņo chilies, stemmed, seeded and with veins intact

1 teaspoon salt

2 1/2 to 2 3/4 cups all-purpose flour

1 tablespoon vegetable oil

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.

          To 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.