Sift the flour onto a pastry board. Make a well in the center. Add the eggs and spinach. Work into the dough energentically until it becomes smooth and pliable. Roll the dough paper-thin. Sprinkle lightly with flour to prevent sticking. Cut the dough into 4-in. by 4 1/2 in. rectangles. Drop a few pieces of pasta at a time into boiling water and cook al dente. Drain; cool and dry. NOTE: For every pound of pasta, use 6 quarts of rapidly boiling water, 2 tbs. salt, and 2 tbs. oil for cooking. MARIOS TURTLE CREEK VILLAGE, DALLAS From the
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 119 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 528.8mg||163 %|
|Sodium 1233.3mg||43 %|
|Potassium 270.8mg||7 %|
|Total Carbohydrate 62.8g||18 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 60.6g|
|Protein 24g||34 %|
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Calories per serving: 474
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