PREPARATION: Clean from 14 to 16 ounces of fresh spinach. Blanch, drain, squeeze dry. Chop. for frozen spinach, thaw, squeeze dry and chop.

TIP: The spinach should be very dry.

Place spinach and eggs in a food processor and chop fine. Add flour and process until crumbly. Add water, if needed. Turn out onto a counter and knead 2-3 minutes. Form into a ball and cover for 30 minutes before rolling out.

COOK. Bring a large pot of water to a full rolling boil. Add the fresh pasta and cook until it floats on the top (this will only take a few minutes). Taste test a strand; it should be cooked but still have a bite. Drain very well and dot with butter to prevent sticking. Serve at once with your desired sauce.

[MC-Per Serving: 277 cals, 3g total fat (10%cff)]