Ingredients
4 ounces fresh spinach
Fine sea salt
2 cups unbleached all-purpose flour
2 large eggs
2 large egg yolks
SPECIAL EQUIPMENT: parchment paper or wax paper
Instructions
Trim stems from spinach; discard stems. Rinse leaves in several changes of cold water; do not dry. Put leaves in a medium saucepan with pinch salt, and cook, covered, over medium heat until tender, 3 to 5 minutes. Drain spinach and let cool, then gently but thoroughly squeeze out excess liquid and very finely chop.
On a clean work surface, mound 1 cup flour and form a well in the center. Add 1 egg, 1 egg yolk and spinach to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.
Meanwhile, clean work surface, then mound remaining cup flour and form a well in the center. Add remaining egg and remaining egg yolk to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
Divide spinach dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is scant ¹/16 inch thick. Cut sheet in half crosswise; lightly dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with both types of the remaining dough. With the narrow end of 1 pasta sheet facing you, loosely roll up sheet away from you. With a sharp chefs knife, cut rolled sheet crosswise into scant ¼-inch-wide strips. Unroll strips, lightly dust with flour and spread on a lightly floured baking sheet. Repeat with remaining pasta sheets.
To cook the fresh tagliatelle, bring a large pot of salted water to a boil. Add tagliatelle and cook until tender, about 3 minutes. Drain pasta, transfer to a large serving bowl and immediately toss with sauce and serve.
