FRESH PASTA WITH GREEN AND RED VARIATIONS

By stepjo7269

Preserved Traditions cookbook, St. Andrews school, Jackson, MS
Mrs. Richard (Barbara) Redmont

Ingredients

• Regular ingredients:
• 2 c. flour
• 3 large eggs
• 1 T. oil
• 1 t. salt
• Green ingredients:
• 2 1/2 c. flour
• 1 egg
• 1 egg yolk
• 1/2 box frozen spinich, drained and pureed
• 1 T. oil
• 1 t. salt
• Red ingredients:
• 2 1/2 c. flour
• 1 egg
• 1 egg white
• 3/4 of a 6 oz can tomato paste
• 1 T. oil
• 1 t. salt
• Directions:
• ●Add flour and eggs to a food processor and pulsate until mealy stage, then add oil and salt and pulsate once or twice.
• ●Let stand for 10 minutes or in refrigerator overnight.
• ●Divide dough in thirds and keep putting through pasta machine, turning quarter turns 4 times, then turn down a notch at a time until it gets to next to thinnest.
• ●Let dry for 15 minutes before cutting into shapes.
• ●After cutting, let dry and put into zip-lock bags.

Details

Servings 1

Preparation

Step 1

●To cook pasta, bring 3 qts of water to a boil; add 3 T. salt and boil for 1 minute or al dente.