Green Pasta (Emilia-Romagna)

Pasta

Ingredients

All purpose flour - 1 3/4 cups

Egg - 1

Cooked spinach - 3/4 cup

Proceed like the egg pasta recipe, but add the spinach. Roll out the dough paper thin.

Cut the dough into strips about 1/2 inch wide ; cut these in turn into pieces about 3/4 inch long. Wrap the strips of dough around a thick knitting needle, pressing them and rotating them until you have little maccheroni, i.e. little tube like shapes. Leave these to dry on a lightly floured pastry board or cloth. Cook in boiling cream, sausage meat and chopped fried mushrooms, or with tomato and meat sauce.