Spinach Pasta

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.

Macaroni and Cheese

Okay...another M from the Barefoot Contessa. What can I say? It sure is good. Pictured here without tomatoes, but quite good with them.

Kosher Salt
Vegetable Oil
1 lb. Elbow Macaroni
1 qt. Milk
8 Tbsp Unsalted Butter, divided
1 /2 C. Flour
12 oz. Gruyere Cheese, grated
8 oz. Extra-Sharp Cheddar, grated
1/2 tsp. Ground Black Pepper
1/2 tsp. Nutmeg
3/4 lb Fresh Tomatoes
1 1/2 C. Fresh White Bread Crumbs (5 slices, crusts removed and processed in food processor)

Preheat the oven to 375 degrees.

Drizzle oil into a large pot of salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but do not boil. Melt 6 Tbsp. butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1Tbsp Kosher Salt, pepper and nutmeg. Add the ooked macaroni and stir well. Pour into a 3 qt. baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 Tbsp. butter, combine with the fresh bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.