Heat a large sauté pan over medium heat. Add the spinach and wilt. Season with salt and transfer it to a food processor. Add ½ cup of water and purée the spinach until smooth.

Place the semolina, all-purpose flour and salt into the kneading chamber of the pasta machine. Turn the power on and press the “Knead” button. Allow the flour to mix for five seconds and then pour in ¼ cup of the spinach juice, olive oil and 1½ tablespoons of the water. Let the dough knead and come together in the chamber.

When the dough has finished kneading, remove the dough from the pasta machine and cover it with plastic wrap. Make a second batch of pasta (each batch of pasta will feed 2).

When you are ready to make the pasta, attach the flat thin noodle mold onto the extrusion rod. Place the dough in the extrusion box and push it down with the spanner. Press the “Extrusion” button. As the pasta is extruded, sprinkle it with a little flour and toss to coat to prevent it from sticking together.

To cook the pasta, bring a pot of salted water to a boil and then reduce to a simmer.

Meanwhile, place the butter and cream in a sauté pan and melt over low heat. Simmer gently for 10 minutes or so while the water comes to a boil.

Add the fettuccini noodles to the simmering water for 2 minutes. Then transfer the noodles using tongs from the boiling water to the skillet, bringing a little pasta water along with the noodles. Add half the cheese and swirl everything together. When the cheese has fully melted, add the remaining cheese and continue to toss and swirl, adding more pasta water as needed.

Finish with a good grating of freshly ground black pepper or nutmeg and serve.

fettuccinee