Green Pasta with Yolk

‍Method

Make the pasta by hand

1. Sift the flour onto a clean work surface and make a small well in the centre.
2. Break the eggs into the well and add the olive oil; the well will hold the ingredients.
3. Use a fork to combine the eggs and oil, gradually drawing in the surrounding flour, use your free hand to help contain the liquids within the flour.
4. When the mixture starts to become very thick, place the fork aside and begin to bring the flour in using your hands and a dough scraper. Continue until you have a firm, rather than wet and sticky, dough; you will not need to incorporate all the flour, though try to combine as much as you can. Scrape aside any leftover flour to prevent it from making the dough stiffer.
5. Knead until the dough is smooth and elastic, about 5 minutes. 
6. Wrap the dough well in cling film and leave it to relax in a cool spot in the kitchen (not the fridge) for at least 45 minutes.

Make the sauce and assemble 

1. Cook your pasta in a pan of generously salted boiling water until al dente. Drain, whilst reserving a little pasta water. Return the pasta to your pan. 
2. In a sauté pan, heat the oil and gently cook off the garlic. 
3. Add the spinach and cook until wilted but still retaining its bright green colour.
4. Transfer the spinach and garlic mix to a blender, and blitz, adding a little stock at a time until you reach a thick sauce consistency. 
5. Stir in the Parmesan and season to taste. 
6. Coat the pasta in the vibrant green spinach sauce and loosen it with a little pasta water if necessary.
7. Top each plate of pasta with a fresh yolk. When serving stir the yolk through the hot pasta for a decent 10 seconds.

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