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1
Place the flour in a mound on a board and sprinkle with salt.
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2
Make a well in the center.
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3
In a bowl, stir two eggs with one tablespoon of water.
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4
Pour that into the well and gradually work in the flour to make a stiff dough.
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5
If the dough doesn't hold together, sprinkle with an additional tablespoon of water.
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6
Knead until the dough is smooth and elastic, about five minutes.
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7
Cover and set aside.
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8
Bring a large pot of salted water to a rolling boil.
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9
Add the spinach and cook just until wilted.
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10
Drain and squeeze dry, then finely chop the leaves.
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11
Place in a bowl.
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12
Soak the rye crumbs in the milk, then squeeze them dry.
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13
Add the crumbs to the spinach along with the remaining egg, the cinnamon, cloves, thyme and parsley.
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14
Grind the juniper berries in a mortar and pestle or a blender until smooth.
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15
Add to the spinach mixture, blend well and season with plenty of salt and pepper.
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16
Roll out the dough on a lightly floured board, into a sheet about one-sixteenth-inch thick.
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17
(It helps to flip the dough over from time to time.)
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18
Cut into circles about two inches in diameter.
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19
Place about one-half teaspoon of the spinach mixture just off center on each pasta round.
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20
Fold each in half to enclose the filling and press dough together firmly to seal completely.
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21
Bring another large pot of salted water to a rolling boil and add the pasta.
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22
Cook until al dente, about three to six minutes, depending on the thickness of the dough.
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23
Drain the pasta and transfer to a serving platter.
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24
Drizzle with melted butter and sprinkle with Parmesan.
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25
Serve hot.
