Red, White & Green Pasta

INGREDIENTS
- half of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 large eggs
- 1/4 teaspoon salt
- 2 1/4 cups (approximately) Ola Flour

INSTRUCTIONS
Combine spinach and eggs in a blender or food processor; process till smooth.
In a bowl or mixer (or continue in the processor), add salt, then flour to form a smooth dough. Knead dough, by hand or in a mixer, till smooth. (In a processor, process for 60 seconds, using the dough blade). Wrap pasta in a lightly oiled piece of plastic wrap, and set aside for at least an hour, for the gluten to relax.
Roll out and cut pasta into fettuccine; use a pasta machine, or do this by hand.
For the sauce, chop some Italian plum tomatoes and sauté them gently in some olive oil. If fresh tomatoes aren't available, use chopped, canned tomatoes, draining them well first. Sprinkle in some salt, pepper, sugar, basil and garlic.
Cook fettuccine. To serve, mound fettuccine on a large platter, top with tomatoes, then sprinkle a heavy layer of feta cheese atop the tomatoes. Santé!