350g durum flour
2 egg yolks
150g fresh spinach
Blanche the spinach shortly in lightly salted water. Put in a sieve and let as much water drip away while cooling down. Blend the spinach in a kitchen blender.
Knead all ingredients together that you have a uniform dough. The dough shall be somewhat hard. Wrap it in foil and leave in the fridge for at least an hour.
In this process, don't use extra durum flour as it will spoil the dough.
Cut the dough in 4 pieces. Run each piece 4 times through the pasta machine on the widest gap. (no.0) Each time folding the dough i half. Now make the gap in the pasta machine smaller (no.4) and run each piece through a single time. Now you shall put a little durum flour on the table and slightly dip the pasta plates in the flour that they do not stick together when you fold them and set aside for the final run in the actual pasta slicer (tagliatelle)
Run each plate through and carefully put each portion on a dish until they are going to be used. You should not let them rest for more than 30-60 min as they will then start to get sticky again. You can also hang them on a wodden stick to dry before you fold in nests.