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1
To make the pasta dough, squeeze the spinach dry and chop it finely (a food processor is fine for this). Put the flours together in a bowl to blend thoroughly. Add the spinach, and using your fingers, gradually work the spinach into a dough and form a ball. If too dry, add a TBL of water and try again. Add water, a teaspoon at a time if necessary - but the dough should be fairly dry.
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2
Knead the dough until smooth an elastic - about 10 minutes (great job for the kids!). Cut the dough into 4 equal pieces and wrap in plastic wrap.
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3
To form the pasta, roll one of the pieces of dough into a rope about 1/2 inch wide. With a sharp knife, snip off 1/8 inch of dough from the rope, roll it in flour, and put it in the palm of your hand (flour your hands). Press the dough into a small, indented disk shape with your thumb about an inch round. Repeat until all the dough is used up.
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4
Boil the pasta in 3 quarts of boiling water with 2 tsp of salt. Start testing them after 20 minutes, and cook until al dente.
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5
While the pasta is cooking, heat 2 tablespoons of the butter and the olive oil in a large skillet over medium high heat. When the foam subsides, add the cauliflower pieces and saute' for 4 minutes, stirring only once. Season the cauliflower with the salt, thyme, freshly ground pepper and red pepper flakes while it's cooking.
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6
After 4 minutes, turn the heat down to medium, and continue cooking the cauliflower for another 6-8 minutes until it is golden brown all over. Remove to a warm bowl.
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7
Reduce the heat to low, and add the remaining 2 tablespoons of butter, garlic and lemon zest, and cook for 15 seconds.
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8
Add the breadcrumbs, sage, and more pepper and cook till the breadcrumbs are well toasted and golden brown - about 4 minutes.
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9
Drain the pasta, toss well with the cauliflower, and scatter the breadcrumbs over just before serving. Serve with plenty of grated cheese and a slice of lemon to squeeze over top.
