Green Fettuccine Recipe
Green Fettuccine is the apt recipe to tickle your taste buds. Try your hand at this Italian recipe of Green Fettuccine, which makes you keep asking for more. If it is an impressive Side Dish that you require, then this dish is the answer. A family favorite that is feasted upon every weekend, this Green Fettuccine recipe should not be missed!
Ingredients
8 ounces spinach
2 eggs
1 tablespoon olive or vegetable oil
1 teaspoon salt
2 cups all-purpose flour
4 1/2 quarts water
1 tablespoon salt
1 tablespoon olive or vegetable oil
Directions
Wash spinach; drain.
Cover and cook with just the water that clings to leaves, 3 to 10 minutes.
Rinse spinach with cold water; drain.
Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container.
Cover and blend on medium speed until smooth, about 20 seconds.
Make a well in center of flour in large bowl.
Add spinach mixture; mix thoroughly.
(Sprinkle with few drops water if dough is dry; mix in small amount flour if dough is sticky.) Gather dough into ball.
Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes.
Let stand 10 minutes.
Divide dough into 4 equal parts.
Roll dough, one part at a time, into paper-thin rectangle on well-floured cloth-covered board (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds; cut crosswise into '/i-inch strips.
Unfold strips and place on towel until dry, at least 30 minutes.
Heat water to boiling; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles.
Cook until almost tender, 5 to 7 minutes; drain.
1 package (10 ounces) frozen spinach can be substituted for the fresh spinach.
Cook as directed on package; drain.
Food Processor Directions: Place cooked spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in workbowl fitted with steel blade.
Cover and process until smooth, about 15 seconds.
Continue as directed.
Cover and cook with just the water that clings to leaves, 3 to 10 minutes.
Rinse spinach with cold water; drain.
Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container.
Cover and blend on medium speed until smooth, about 20 seconds.
Make a well in center of flour in large bowl.
Add spinach mixture; mix thoroughly.
(Sprinkle with few drops water if dough is dry; mix in small amount flour if dough is sticky.) Gather dough into ball.
Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes.
Let stand 10 minutes.
Divide dough into 4 equal parts.
Roll dough, one part at a time, into paper-thin rectangle on well-floured cloth-covered board (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds; cut crosswise into '/i-inch strips.
Unfold strips and place on towel until dry, at least 30 minutes.
Heat water to boiling; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles.
Cook until almost tender, 5 to 7 minutes; drain.
1 package (10 ounces) frozen spinach can be substituted for the fresh spinach.
Cook as directed on package; drain.
Food Processor Directions: Place cooked spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in workbowl fitted with steel blade.
Cover and process until smooth, about 15 seconds.
Continue as directed.
