Spinch-Garlic Pasta with Garlic-Onion Sauce

Spinach-Garlic Pasta:
1½ cups flour
2 eggs plus 4 yolks
1 tbsp. olive oil
½ lb. fresh spinach, blanched, squeezed dry and finely chopped
6 large garlic, crushed and finely chopped
½ tsp. salt

Garlic-Onion Sauce:
½ cup margarine
1 tbsp. olive oil
1 lb. Vidalia or other sweet onions sliced
1/3 cup chopped fresh garlic (about 12 garlics)
1 tbsp. honey, optional
¼ cup Marsala wine
Grated Parmesan cheese, optional

For pasta, place 1 cup flour in large bowl, Make well in center; place eggs,
yolk and olive oil in well. Add spinach garlic and salt. Mix, working in
more flour as needed. Knead until dough is smooth. Cover with plastic
wrap. Let rest 15 to 30 minutes. Roll dough to desired thickness with
pasta machine. Cut in to desired width. Cook in boiling water about
2 minutes; drain.

For sauce, heat margarine and oil in large skillet over medium heat. Add onion
and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook,
uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10
minutes more. Pour sauce over pasta; toss gently to coat. Serve with
cheese. Garnish as desired.

Makes 2 to 4 servings