How to make Malunggay Fresh Pasta:

• Place eggs, corn oil, malunggay and salt in a blender and puree
• Place flour in a bowl and form a well. Pour in the malunggay mixture.
• Mix thouroughly. Dough should not be too sticky or too dry.
• Add a little bit of water to the dough if it is too dry.
• Kneed gently for about 3 minutes. Once done, wrap dough in plastic wrap and refrigerate for 30 minutes.
• Using a rolling pin, roll out the dough until just thin enough to run it through the pasta machine.
• Start by running the dough through the pasta machine using the thickest setting possible.
• Pass the dough twice twice in the same setting while occasionally dusting the rollers of the machine and the dough with flour to prevent sticking.
• Run the dough through a thinner setting until you reach the desired thickness, which is usually the thinnest possible setting.
• Cut the rolled out dough into spaghetti or fettucini using the proper setting in the pasta machine.
• Cook pasta in salted boiling water for about a minute or two. Serve with your favorite healthy pasta sauce.