Italian Spinach Pasta

• 16 ounces spinach fresh , or 10ounce package frozen chopped
• 2 large eggs
• 2 cups flour, all-purpose

1. Clean from 14 to 16 ounces of fresh spinach.
2. Blanch, drain, squeeze dry.
3. Chop.
4. for frozen spinach, thaw, squeeze dry and chop.
5. TIP: The spinach should be very dry.
6. Place spinach and eggs in a food processor and chop fine.
7. Add flour and process until crumbly.
8. Add water, if needed.
9. Turn out onto a counter and knead 2 to 3 minutes.
10. Form into a ball and cover for 30 minutes before rolling out.
11. Bring a large pot of water to a full rolling boil.
12. Add the fresh pasta and cook until it floats on the top (this will only take a few minutes).
13. Taste test a strand; it should be cooked but still have a bite.
14. Drain very well and dot with butter to prevent sticking.
15. Serve at once with your desired sauce.

fresh, eggs, flour

Taken from recipeland.com/recipe/v/italian-spinach-pasta-33093 (may not work)