Instructions: Bring 6 quarts water to a boil and add 2 tablespoons salt.

Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover.

Heat the olive oil in a large 12- to 14-inch skillet. Saute the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside.

Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente. Drain the pasta in a colander over sink and pour into saute pan.

Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into warm serving bowl. Serve immediately.

This recipe yields 4 servings.

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