** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a pot with a lid, cook spinach over medium heat, allowing it to steam from the liquid still present on the leaves, about one minute.
3. Meanwhile, take warm boiled potatoes, peel and run them through a food mill on smallest setting.
4. Remove cooked spinach and shock in ice bath. Drain well and wrap in clean side towel and twist to totally dry leaves.
5. Chop finely (and I mean FINELY) with a knife and add to potatoes.
6. Make well in center, add flour,egg and salt and knead to form dough.
7. Bring 6 quarts water to boil and retain initial ice bath.
8. Roll dough into one-inch thick ropes and cut into 1-inch long pieces.
9. Flick off fork tines to establish classic shape and drop 10 to 15 at a time into boiling water.
10. When they float, all together, remove to ice bath.
11. Repeat until all are done. Remove from ice bath and drain.
12. Dress with oil and hold covered in bowl in refrigerator until ready to use.
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Dietary Notes:
This recipe is low-sodium with 22.06mg per serving, low-fat with 2.19g per serving, low-saturated fat with 0.38g per serving and low-cholesterol with 16.63mg per serving
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Potato, Olive Oil allergies.
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