To make the pasta dough we need to sauté the baby spinach on high heat until soft.

You can chop it finely or transfer it to the food processor and blend until its coarse. Add the eggs and blend again.

Add the flour, salt and blend until the mixture forms a dough. We rather have the dough a little damp than dry but it should form a ball easily.

Wrap it in cling wrap or a zip lock bag and let it rest at room temperature for at least 30 minutes if not 1 hours. Once rested, divide the dough into 3 parts.

Starting with the widest setting on your pasta roller (0 no), run each piece of dough through the roller. Fold the dough in half and then in half again and run it through the roller again. Repeat this process 3 more times until the dough is smooth.

If the dough is sticky or starts to rip, sprinkle generously with flour. Move the roller to the next setting and run the pasta sheet through once to thin it out. Continue to do this one at a time until the desired thickness. (I recommend a 3 or 4 for noodles.)

Repeat with the remaining pieces of dough, letting the sheets dry out for 30 minutes before cutting. You can do this with a rolling pin as well however this will take more effort and time - definitely doable though.

Cook your fresh noodles for 3-5 minutes in a stock pot of boiling salted water or until al dente.

To make the spinach sauce we need to sauté baby spinach in butter with garlic, dried oregano, salt and pepper.

Once soft, blend it with parmesan cheese and the pasta cooking liquid until smooth.

Pour it back into the sauté pan and using a pair of tongs transfer the cooked noodles to the pan, toss together, taste and season as needed.

Serve it hot with more crushed pepper and parmesan cheese.