SPINACH FETTUCCINE

(makes about 1 1/4 lb pasta)

10 oz. Fresh or frozen spinach

1 tablespoon spinach water (add more if necessary)

4 eggs

4 cups sifted all-purpose flour

1/2 teaspoon salt

Boil spinach for one minute in little water, drain and put into ice bath for 3 minutes

Drain and wring out all water (save the water) until spinach feels very dry. Finely chop spinach usind a food grinder attachment, food processor or blender.

Place chopped spinach, saved spinach water, eggs, salt  and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes or until it comes easily and clean away from the bowl. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.