Sift the flour onto a pastry board. Make a well in the center. Add the eggs and spinach. Work into the dough energentically until it becomes smooth and pliable. Roll the dough paper-thin. Sprinkle lightly with flour to prevent sticking. Cut the dough into 4-in. by 4 1/2 in. rectangles. Drop a few pieces of pasta at a time into boiling water and cook al dente. Drain; cool and dry. NOTE: For every pound of pasta, use 6 quarts of rapidly boiling water, 2 tbs. salt, and 2 tbs. oil for cooking.
MARIO'S
TURTLE CREEK VILLAGE, DALLAS
From the <Micro Cookbook Collection of Italian Recipes>.
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