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Old 06-25-2015, 02:27 PM   #11
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Yeah, nothing got through.
I came back from work hoping to eat the left overs, but my son ate it all up. I guess it was good, ill never know
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Old 06-27-2015, 09:56 PM   #12
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Yeah, nothing got through.
I came back from work hoping to eat the left overs, but my son ate it all up. I guess it was good, ill never know
You must have more Chard in the garden...make it again when you are feeling better and let us know what you think. Right now, you' ve got two thumbs' up from those who could taste it. o
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Old 06-28-2015, 06:22 AM   #13
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You must have more Chard in the garden...make it again when you are feeling better and let us know what you think. Right now, you' ve got two thumbs' up from those who could taste it. o
Definitely have a good supply of chard. One of he first things I plant, and one of the last things I pick each year. Ill definitely give it a go again.

Thanks for the encouragement
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Old 06-28-2015, 07:40 AM   #14
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Oh, I forgot to tell Craig when he was typing the recipe out but this makes enough pasta for the 2 of us for 2 meals if we have a protein with it like chicken or veal or pork, which we usually pound out, S&P and dust with flour and sautÚ in butter/olive oil. If we're having just pasta then we do the whole recipe and have some leftovers. We've rolled out the pasta and froze it that way but it tends to break up. So, last couple of times, I've just formed the dough into a disk, wrapped it well with plastic wrap and into a plastic bag. When we're ready to make it, thaw on counter for a few hours or overnight in fridge (but let warm up some before you start to roll) roll it out and you have fresh pasta in minutes.
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Old 06-28-2015, 02:35 PM   #15
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Oh, I forgot to tell Craig when he was typing the recipe out but this makes enough pasta for the 2 of us for 2 meals if we have a protein with it like chicken or veal or pork, which we usually pound out, S&P and dust with flour and sautÚ in butter/olive oil. If we're having just pasta then we do the whole recipe and have some leftovers. We've rolled out the pasta and froze it that way but it tends to break up. So, last couple of times, I've just formed the dough into a disk, wrapped it well with plastic wrap and into a plastic bag. When we're ready to make it, thaw on counter for a few hours or overnight in fridge (but let warm up some before you start to roll) roll it out and you have fresh pasta in minutes.
Thanks for the tip. I was wondering if that would work well.
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Old 06-28-2015, 05:45 PM   #16
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Didn't realize it could be frozen and thawed for later use.
Definitely good to know
Thanks
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pasta, recipe, spinach

ISO TNT Recipe for spinach-flavored pasta (green pasta) Hey guys, When I was in Mississippi a few months ago, I had a great vegetable lasagna which used Green spinach flavored pasta sheets to separate each layer of the lasagna. I have a hand cranked pasta machine. Im searching for a good recipe to make such pasta sheets. I did a google search, and came up with some. Just curious if anyone did this before, and suggestions, hints.. Thanks, Larry 3 stars 1 reviews
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