Blanch the spinach, drain it and put in cold water immediately to keep colour and flavour.
Remove spinach from cold water, squeeze well to remove all excess water. In a blender put two eggs with the spinage and liquidise and slowly add the flour until it binds together.
Remove mixture and keep rolling through pasta machine until it is all one green colour. Place on clean film and let rest for app 1 hour.
Remove from fridge, roll out to a thickness of 2mm and shape and cut to your requirements.
For the sauce:
In a frying pan add olive oil and sweat the shallots. Then add stock and cubes of tomatoes. Boil pasta , then in a frying pan, sauté the whole.
Place in a plate with a tablespoon of parmesan.
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