Put the spinach in a pat with water, turn on the heat and stir often until they are cooked, for just a few minutes. Drain the spinach and let it cool. Squeeze the spinach, you should get about 120 grams. Blend the spinach with the eggs and parsley, stir the puree with the flour until it forms a firm and smooth ball. Cover the dough with a bowl and allow it to stand for 15 minutes. In a pan heat a spoonful of extra virgin olive oil and with a garlic, browning it. Add the frozen mushrooms, salt and cover with a lid. After few minutes add water and keep cooking for about 40 minutes putting more water if necessary. The sauce should be slightly moist after cooking. Roll out the dough in a thin layer, sprinkle with flour veil, roll it up and cut in slices about 8 mm wide. Roll out and place the tagliatelle pasta in trays lined with a baking paper. It a plenty of salted water, when it’s boiling put in the tagliatelle pasta and cook few minutes. When is ready, drain and pour the pasta directly into the pan, season with the remaining oil and other parsley. Complete with a Parmigiano Reggiano cheese as your taste.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”