Spinach Pasta in Parmesan Cream Sauce

This is a time consuming dish but its worth it in the end. 

Ingredients: 
1/2 Cup of fresh baby spinach
1 1/2 Cups Flour
2 Eggs
1/4 Cup Water

1 Tbsp Butter
1 Tbsp Flour
1/2 Pint Heavy Cream
1/4 cup milk
3/4 cup grated Parmesan cheese

Olive Oil * 
Sea Salt * 

Preparation:
Chop spinach finely, add in stand mixer with flour, eggs, and water. Mix together until dough ball forms on a dough hook.  Remove from bowl and split dough in half. 

Using a pasta roller, roll out dough until it is #3 thickness (starting at #1) and allow to dry on a pasta rack. After about 10 - 15 minutes, cut using Fettuccine roller and allow to dry for 1 - 2 hours. 

In a 1 quart saucepan (preferably non-stick) mix together butter, flour and heavy cream creating a roux. Once bubbles begin to form on the outer edge, add Parmesan cheese. Stir continuously until sauce thickens and becomes creamy. 

In a large stockpot, bring water to a boil, add in olive oil and salt (should taste like the ocean).  Boil pasta until al dente. 


Serving: 
Serve pasta with generous serving of sauce and bread (regular or garlic)