Categories: Pasta

Ingredients

• 1 package frozen chopped spinach
• 2 eggs
• 2 egg yolks
• 16 oz. ricotta cheese
• 1/2 tsp. Sea Salt
• 1/4 tsp. Freshly ground pepper
• 1/4 tsp. nutmeg
• 1 c. grated Parmigiano-Reggiano
• 1 c. flour
• extra-virgin olive oil
• Shaved Parmigiano-Reggiano

Directions

1. Stir spinach with whole eggs, yolks, ricotta cheese, sea salt, pepper, nutmeg, grated Parmigiano-Reggiano, and flour until just combined into a very soft dough.
2. On a lightly floured surface, gently shape into 1/2-inch-thick ropes. Cut into 1-inch pieces and cook in batches in a large pot of boiling salted water, 4 minutes. Serve drizzled with extra-virgin olive oil and shaved Parmigiano-Reggiano.

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