Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup packed fresh parsley sprigs3-1/2 to 4 cups all-purpose flour1/2 teaspoon salt4 large eggs3 tablespoons water1 tablespoon olive oilMarinara sauce
Preparation
Place spinach and parsley in a food processor; cover and process until finely chopped. Add 3-1/2 cups flour and salt; process until blended. Add the eggs, water and oil. Process until dough forms a ball, 15-20 seconds.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes, adding remaining flour if necessary. Cover and let rest for 30 minutes. Divide into fourths.
On a floured surface, roll each portion to 1/16-in. thickness. Dust top of dough with flour to prevent sticking; cut into 1/4-in. slices. Separate the slices; allow noodles to dry on kitchen towels for at least 1 hour before cooking.
To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles in batches; cook, uncovered, until tender, 8-10 minutes. Drain. Serve with sauce.
