Pasta with Watercress

• 1 12 cups watercress leaves, tightly packed
• 2 large egg whites
• 3 tablespoons cilantro, chopped
• 1 34 cups unbleached flour (may need a bit more)
• 14 teaspoon salt
• 3 -5 tablespoons water

1. Wash& dry the watercress& cilantro thoroughly& chop in food processor (steel Blade) or by hand until it is almost pureed Combine egg whites, watercress& cilantro.
2. In your mixer with bread hook, put in 1 cup flour and the egg mixture process, if sticky add more four until it comes into a ball (keep adding flour until you have the right consistency) If it is too dry add a drop or two of water.
3. Knead for 5-10 minutes until stiff.
4. Let the dough rest for 30 minutes before rolling it out (or refrigerate for up to 2 days) Use your pasta machine from here on as you normally would when making your pasta Cook as you would normal pasta.

watercress leaves, egg whites, cilantro, unbleached flour, salt, water

Taken from www.food.com/recipe/pasta-with-watercress-16929 (may not work)