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["Take a large wooden cutting board out and place somewhere you have ample room to move around;
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Place flour on the cutting board and create a well with an opening in the center of the flour. Make sure you put the flour up high enough around the hole- think of a water reservoir. Your hole should be wide, about 4 inches or so in diameter but don't bring out any measurements! This is supposed to be messy;
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Pour the five eggs in the center of the well;
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Add the cinnnamon to the center and use a fork to beat the eggs slightly and begin to incorporate the flour;
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Continue to incorporate the flour using your hands until all of the flour and eggs are well mixed together. The dough should be a bit tough to work with but if the dough is too dry, soak your hands in a bit of water to help knead; if it is too soft, add a bit more flour;
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Continue to knead the dough with your hand for about 10 minutes or so and form a ball;
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Place in bowl and cover with plastic wrap and leave to rest for an hour in a darker location (not under the light) or in the fridge;
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When ready to roll out your pasta, dust your cutting board with flour and semolina;
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Cut your dough depending on the size of your pasta maker- mine is quite small so I cut the dough into an inch thick piece or so (came out to 5 slices);
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Roll out with rolling pin to make a longer piece with the width of the pasta machine size;
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Put the sheet through the pasta machine 2-3 times, continously making the setting smaller. This is how you get the right thickness you are looking for for your pasta. I usually end up on setting 4 or 5;
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Follow with the pasta machine addition to slice into tagliatelle;
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Place pasta through the pasta machine addition and then place pasta on another cutting board dusted with semolina; and
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Repeat for remaining dough.", "In a large pot, prepare water for pasta to boil with some sea salt;
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When water starts to boil, add pasta, stir occassionally and cook for several minutes until it begins to float and is al dente when you taste it;
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Place pasta in colander and let it sit while you prepare the sauce;
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Place butter in pot over medium heat and add garlic once melted;
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Cook garlic for several minutes to add flavor to the butter;
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Add the spinach and saute in the garlic butter until almost weltering;
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Lower heat and add mascarpone in and mix in will with wooden spoon;
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Add straciatella di bufula and when it begin to melt well, re add the pasta along with the cream and 1/3 cup of parmigiano reggiano;
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Mix all together until well combined gently using tongs;
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Grate nutmeg and black pepper and season with salt;
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Taste to make sure well spiced and add more cream if the pasta needs it ;and
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Remove and serve immediately with freshly grated parmigiano reggiano on top."]
