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Taillerins aux herbes

1 tbs. butter
2 cloves garlic, chopped
1 whole large leek, chopped
3 cups soup greens, finely chopped (1 cup each spinach, Swiss chard, nettles)
freshly ground pepper
2 eggs
3 egg yolks
2 1/2 cups unsifted all-purpose flour
1/2 teaspoon salt

Heat the butter in a large saute pan, add the garlic and leek, and
toss in the hot butter 3 to 4 minutes. Add all the greens, salt
and pepper. Cover the pot to draw the water out of the vegetables.
Remove the pot lid and cook, stirring occasionally until all the
water has evaporated. Cool completely. Beat the eggs, egg yolks,
and cooked greens together. Make a well in the flour. Put the
egg/greens mixture in the well. Add the salt. Draw the flour into
the egg mixture. Knead into a smooth dough approximately 10 minutes;
flour your hands lightly if the flour is too wet or moisten them
with a little extra egg if the flour is too dry. Either cut the
dough into about six pieces and run through a pasta rolling machine
until smooth and dry, or continue to knead for a few more minutes
by hand to get the same effect. From here on in, you can follow
your favorite method for turning the dough into noodles, either
stretching it by hand or using a machine.


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