The original recipe called for 3 less eggs, but the dough was too dry. I added the additional egg and 2 yolks and it seemed to work just fine. I tossed it with a homemade alfredo sauce and it was a nice rich meal. The boys didn't even know they were eating spinach! I made a thicker fettucine and it would have been better if I cooked it longer. I cooked 1/2 of it and froze the other half. With foods that are more labor intensive I like my effort to extend beyond one meal.
Makes about 1 3/4 pounds fresh pasta
5 ounces fresh spinach, blanched and squeezed dry
3 3/4 pound all-purpose flour
1 teaspoon salt
2 large egg
8 large egg yolks
1 tablespoon extra-virgin olive oil
In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.
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