Instructions: Use the flour to create a little mountain woth a whole in the middle in which the eggs will be added gradually, mixing them with the flour using a fork. When all eggs are well mixed knead the dough until it is smooth enough. Place the dough on a lightly flour covered table and use a rolling pin to acheive a large and flat sheet of dough.

In a pot melt the butter and add the garlic, frozen spinach and spices. Let cook for about 10-15 after all the spinach has unfrosted. Mix the spinach with the riccotta and some parmesan and spread the mixture on the sheet of pasta. Roll the pasta as if it wasa strudel and then wrap in a smooth cloth kitchen towel and tie the ends with string. Cook the rotolone for 20 minutes in boiling salted water. Unwrapp the towel. Before serving, slice the rotolone and warm the slices in a pan with some olive oil or butter, let them brown a bit and get crispy. Serve hot with tomato sauce and parmesan.

NOTES :
* preferebly doppio zero flour but all purpose wiil do

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