Green Tagliatelle

Ingredients

• eggs
• spinach
• flour
• condiment

Instructions

1. Boil spinach, squeeze it well and chop it fine.
2. Knead two eggs and a handful of spinach with as much flour as makes a firm dough; work it well.
3. Roll a thin sheet, dusting with flour if it sticks; wrap in a cloth and, when dry, cut into strips a little wider than taglierini.
4. Boil briefly, drain, and dress like spaghetti alla rustica (No. 104), or Nos. 87/69, or simply cheese and butter. Serves four or five.