Fettucini Verde

"Top honors go to these whole wheat-spinach noodles with cheese sauce--"

1-1/2 cups unbleached or all purpose flour
1 cup whole wheat flour
1 teaspoon salt
2 eggs
1 (10-ounce) package frozen chopped spinach, cooked and well drained
1 tablespoon water
1 to 2 cloves garlic, minced
1/2 cup butter or margarine
1 cup whipping cream
1/2 cup grated Parmesan cheese, plus additional for passing
salt to taste
pepper to taste
other seasonings to taste, as desired (e.g., cayenne, lemon zest, or Italian seasoning blend)

In mixing bowl, stir together the flours and salt. Make a well in the center. Combine eggs, spinach, oil, and water; add to flour. [Pour some into well in center of flours; stir mixing in flour from edges of well. Pour in more of the liquid mixture and continue incorporating flour from edges until everything is mixed.] Mix well. Divide dough in half. cover and chill 1 hour. On floured surface, roll each half of dough to a 24x12-inch rectangle (about 1/16-inch thick). Cut crosswise into 1/4-inch strips. spread strips on wire racks to dry several hours. To serve, cook pasta in boiling water 10 to 12 minutes or until tender. Drain and keep warm. Cook garlic in butter until tender; add cream and Parmesan cheese. Toss with hot pasta; season to taste. Pass additional grated Parmesan cheese.--Lou Eisenbrandt, Overland Park, Kans.

Serves 6 to 8.

[clipped from "Better Homes and Gardens"]