Ingredients (serves 4) 300 gr. of "00" flour 2 eggs
a pinch of nutmeg
50 gr. of frozen spinach
Parmesan
Throw the frozen spinach in boiling water, wait for the resumption of the boil and cook for at least another 15 minutes. Drain in a colander, let cool and then squeeze a hand up to pull out all the water possible. Weighing a total of 30 gr. spinach squeezed dry, any remainder not in use.
on the board to make a mound of flour and a pinch of nutmeg. Add the 2 eggs in the middle and squeezed spinach divided into small pieces. Kneading and rolling dough exactly as in the classic recipe .
Allow the dough lying on the cutting board for about 10 minutes. Then wrap it around itself (the step of winding must be about 7-8 cm). Cut the dough with a flat knife, making sure the cuts are perpendicular to the long side of the sheet (otherwise you get very twisted noodles!). The width of the noodles should be less than 1 cm.
Open noodles thus obtained and let them dry for half an hour on the chopping board, being careful not to overlap too much. If you do not cook them right away, you can place "nest" in cabaret kitchen for a couple of days.
Cook in boiling salted water, drain and serve with the sauce and a sprinkling of Parmesan cheese.
Thanks to: grandmother Lucia
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