INGREDIENTS:
1/2 pound (225 g) fresh spinach
6 eggs, divided
1 1/2 cups, (357 ml) all-purpose flour, divided
1 tablespoon (15 ml) olive oil
6 large cloves fresh garlic, minced
1/2 teaspoon (2 ml) salt
Garlic-onion Sauce
Grated Parmesan Cheese (optional)
PROCEDURES:
1 Separate spinach into leaves. Swish in cold water. Repeat several times with fresh cold water to remove sand and grit. Pat dry with paper towel.
2. To removed stem from spinach leaves., fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem.
3. To blanch spinach, heat 1 quart (1 L) of slightly salted water in 2-quarts (2 L) saucepan over high heat to a boil. Immediately add spinach. Return to a boil; boil 2 to 3 minutes until crisp-tender. Drain spinach from saucepan, then immediately plunge into cold water to stop cooking. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach between hands to remove excess moisture. Finely chop with chef's knife.
4. To separate egg yolks from whites, gently tap egg in center against hard surface, such as side of bowl. Holding shell half in each hand, transfer yolk back and forth between shell halves. Allow white to drip down between 2 halves into bowl.
5. When all white has dripped into the bowl, place yolk in another bowl. Place white in another bowl. repeat with 3 more eggs. Store unused egg whites in airtight container for another use. Refrigerate for about 1 week.
6. Place 1 cup (250 ml) flour on cutting board. Make well in center. Whisk 2 whole egg, yolk and oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
7. Add spinach, garlic and salt. Mix, working in more flour as needed.
8. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels and hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 12 minutes.
9. Unwrap dough and knead briefly as describe in step 8 on lightly floured surface, Roll out dough to 1/8 inch (3 mm) - thick circle using lightly floured rolling pin. Gently pick up dough circle with both hands Hold it up the light to check for places where dough is too thick. Return to board; even out any thick spots Let rest until dough is slightly dry but can be handled without breaking.
10. Lightly flour dough circle; roll loosely on to rolling pin.Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch (6 mm) - wide strips with sharp knife. Carefully unflod Strips.
11. Prepare Garlic-Onion Sauce
12. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until lender. Drain into colander; pour into large bowl.
13. Toss sauce over pasta. Serve with cheese. Garnish as desired.
~ Makes 2 to 4 servings
* Fettuccine can be dried and stored at this point. Hang fettuccine strips over pasta rack or clean broom handle covered with plastic wrap and propped between 2 chairs. Dry for atleast 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook fettuccine in large pot of boiling salted water 3 to 4 minutes just until tender. Drain colander.
Garlic-Onion Sauce
INGREDIENTS:
12 large cloves fresh garlic
1/2 cup (125 ml) butter
1 tablespoon (15 ml) olive oil
1 pound (450 g) Vidalia or other sweet onions, sliced
1 tablespoon (15 ml) honey (optional)
1/4 cup (60 ml) Marsala wine
PROCEDURES:
1 To quickly peel garlic cloves, trim ends. drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes.
~ Makes about 2 /14 cups (560 ml)
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