1/2 cup tightly packed spinach, washed and dried

1/2 cup green onions, washed, dried, 1 inch pieces

3 1/4 cups All Purpose Flour; 3 large eggs; 1 TBSP olive oil ; 2 TSP Salt

3 TBSP Butter

Puree spinach and green onions in food processor with olive oil and half of the salt (1 tsp).  Add eggs and combine for a couple of seconds.  Add flour and combine until thoroughly mixed, scrape bottom and sides with spatula.

Note: The pasta dough should be the right consistency when it stays together in a ball when squeezed together by your hands. If pasta dough does not stay together or crumbles, add 1/2 tsp of cold water until it forms a uniform ball of dough.  Cover w/plastic for one hour or overnight to allow dough to rest.

Use manufacturer’s instructions on rolling pasta through pasta rolling machine and cutting with fettucine cutter.  Use extra flour while rolling through machine so sheets of pasta dough will not become tacky.  After cutting pasta, toss with 2-3 TBSP of cornmeal to prevent pasta from sticking together.

Cook in boiling salted water for 30 seconds to one minute until al dente. Toss drained fettucine with butter.  Use caution as pasta water may foam over side of pot while cooking.  You may need to remove from heat quickly and place back on heat to prevent this from happening.