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1
Mascarpone sauce: In a large pot over medium low heat, bring cream and garlic to a simmer.
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2
Stir in parmesan and mascarpone.
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3
Season with salt and pepper.
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4
Remove from heat and stir in cooked pasta.
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5
Garnish with chopped parsley.
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6
Spinach Pasta: In a medium skillet over medium heat, cook spinach, stirring occasionally, until wilted, 3 to 5 minutes.
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7
Remove from pan, and cool.
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8
Squeeze out excess liquid; there should be 1/4 packed cup of spinach.
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9
In the bowl of a food processor fitted with the steel blade, puree spinach until fine.
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10
Add 1 egg, and process few seconds more.
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11
Set aside.
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12
Mound flour in center of a work surface, and make a well in middle.
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13
Crack remaining 3 eggs into well.
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14
Beat eggs with a fork until smooth, then add spinach mixture to well and stir until combined.
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15
Begin to work flour into mixture with fork.
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16
Use a bench scraper to work in the remaining flour, a bit at a time.
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17
Once all the flour has been incorporated, start working dough with hands to form a rounded mass for kneading.
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18
Be sure the work surface is clean of all loose bits of dough; lightly dust with flour.
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19
Knead dough until smooth and elastic, about 5 minutes.
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20
Cover dough with an inverted bowl or plastic wrap, and let rest 1 1/2 hours at room temperature, or refrigerate overnight.
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21
Divide dough into eight pieces.
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22
Working with a few pieces at a time and keeping remaining pieces covered, flatten each portion of dough into a disk shape somewhat narrower than machine opening.
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23
Very lightly dust dough with flour.
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24
Feed through at pasta machines widest setting, keeping in mind that machine settings differ; some have as many as ten, while others have only six.
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25
(If dough pulls or tears when passing through machine, sprinkle a little more flour over the dough before feeding it in to keep it from sticking.
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26
When youre finished, remove excess flour with a dry brush.)
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27
As pasta sheet emerges, gently support it with your palm, and guide it onto your work surface.
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28
Fold sheet in half.
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29
Pass through a second time on the same setting to smooth dough and increase its elasticity.
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30
Thin dough by passing it through ever-finer settings, two passes on each setting, until sheets are almost translucent but do not tear.
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31
Cut into strips.
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32
Boil water.
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33
Add fresh pasta to boiling water and boil for a few minutes.
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34
Pasta will be done when it rises to the top.
