Green Pasta (Pasta Verde)

Boil spinach and then drain them, but not quite, and beat them until you get a sufficiently humid puree.

Sift the flour with the salt and arrange in fontana; put yourself in the Center eggs and spinach puree and mix everything.

Work the mixture vigorously until it becomes hard (if it is too soft add another flour).

When you have a ball, knead dough and pushing it back towards you with your hands for 15 minutes until it becomes soft and supple.

You will notice by completing the operation when small bubbles appear on the surface.

Wrap the ball in a cloth and let it rest in a dry place for at least 1 hour.

After this time, roll out the dough and crop it to your taste.