For the pasta:
- Steam spinach lightly, just until it’s wilted. There shouldn’t be any excess water when it’s done, but it there is, squeeze it out.
- Transfer to blender or food processor with eggs and pulse until smooth
- In a bowl, combine flour and salt
- Pour spinach/egg mixture over flour, and combine
- When well combined, transfer dough to a floured surface. I like to do this with 1/2 of the dough at a time as the whole batch can get rather large and unwieldy
- Roll until dime-thin – or as thinly as you can. Remember – the flour is there to help keep the dough from sticking to your rolling pin and counter-top, but use as little as you can to also keep your dough from becoming tough, rubbery, and difficult to roll out.
- Once dough it thin enough, cut into strips. You can make these as wide or narrow as you please. I aimed for fettuccine-width in the pictures shown, and you can see how wide they got after cooking.
- Cook noodles in a pot of boiling water for 5-7 minutes if serving immediately, or lay out on a flour sack towel to dry for later.
To make the sauce:
- Mince garlic and sauté in olive oil for 1 minute
- Add dill weed
- Add broth, and onion powder
- Simmer until broth reduces by about 25%
- Combine milk, and cornstarch
- Add to simmering sauce, stirring until thickened
- Add salt and pepper to taste
- Add freshly-cooked pasta
To serve: Top with parmesan cheese