Tagliatelli Verdi

• ½ lb flour
• 2 eggs
• ½ lb raw spinach

This is tagliatelli coloured with fresh boiled spinach. Cook the spinach, drain, and chop it finely. Pile ½ lb flour onto a pastry board, make a hole in the middle of it, into which you put 2 eggs and a handful of finely chopped cooked spinach, the cooked equivalent of ½ lb raw spinach. Make a paste by introducing sufficient flour to make an elastic dough and work it well. Draw out a fin