I had some leftover spinach so I pureed it and then used it to make pasta dough.  This dough has a delicious, earthy flavor and would work well as a fettucine or base for lasagna. 

Ingredients

• 16 ounces fresh spinach
• 1 tablespoon oil
• 3-4 cups 00 or all-purpose flour
• 1 egg
• 1 pinch freshly grated nutmeg

Directions

To make the basic pasta dough, I sauteed fresh spinach in olive oil and seasoned with salt and pepper.  You could also steam it and drain it.  Puree spinach in food processor or blender until smooth.  In a large bowl, add 2 cups 00 flour (if you can find it), 1 egg, pinch of nutmeg and if you steamed the spinach, add a tablespoon of oil.  Mix with spoon until dough forms and add more flour if necessary to make the dough manageable.  Turn out onto counter and knead for 5-8 minutes or until dough is smooth.  You may need to add more and more sprinkles of flour. 

Wrap dough in plastic wrap and refrigerate for 1 hour or overnight. Take dough out and cut the ball into 6 pieces.  Using a pasta machine, run a piece through at the widest setting.  Then fold it and run it through again, this time at one notch thinner.  Keep going until you get to the second thinnest setting.  If you are going to use for lasagna, set aside for a minute on waxed paper.  If making fettucine, you can either hand cut or run it through the machine by using the fettucine attachment.

If making lasagna, blanch noodles for one minute and drain in a colander before assembling lasagna.  If making fettucine, cook for 2 minutes when ready to eat.

I didn't have any ricotta on hand and didn't feel like a bechamel sauce so I layered this dough with tomato sauce, sliced meatballs and shredded cheeses including mozzarella and Parmiggiano Reggiano.  I baked it at 350 degrees F for 45 minutes and it was absolutely delicious.