Spinach and Carrot Fettuccine
 
5 oz frozen spinach, cooked and drained
3/4 cup sliced carrots, cooked and drained
2 eggs
1 Tbsp olive oil
2 cups self-rising flour

Puree the spinach, carrots, eggs and oil in a blender or food processor.  
Place the flour in a medium sized bowl; make a well in the center.  
Pour the spinach mixture into the well.  Stir until a stiff dough forms.  
If the dough is too sticky, add a little four.  
Turn onto a flat, floured surface.  
Knead until elastic, about 5 minutes.  
Let sit for 10 minutes
Divide into four equal portions.  
Roll each section into a paper thin rectangle on a generously floured surface.  
Cut into 1/4-inch wide strips.  
Cover the dough not being rolled out.  
Place strips on a towel until completely dry, about 30 minutes.  
Store in air tight container.

To cook, bring salted water to a boil.  
Add fettucine; boil until tender, about 5 minutes

Yeild: 8 servings

Note: if not using self-rising flour, add 2 1/2 tsp baking powder and a pinch of salt.