- 1 bunch spinach, washed
- a little under 1/2 cup water
- 3-4 eggs
- 2 Tbsp olive oil.
- 3.5 cup flour (I used 2.5 cup white flour and 1 cup whole wheat pastry flour, because that's what I had)
- 1/2 tsp salt
Dough really ought to sit out a little before you roll it out. But, anyway, roll out the dough in batches. You'll end up with about 1.5 lbs pasta — once it's rolled out and dried, it can be frozen for later use. As with most flour-based products, the more you let the dough sit, the easier it will be. So you should roll and cut the dough in long thin strips, and let it sit out an hour. Then you'll be able to stretch the dough again. We ended up with thick fettuccine.
Bring a large pot of salted water to a boil, with a fair amount of olive oil added to the water, and cook the pasta just two minutes. Meanwhile, heat olive oil in a saucepan and lightly cook
- 1 red bell pepper, washed and diced
- 1/2 lb smoked halibut, diced