We have a cookbook called "The Treasury of Creative Cooking", which has a recipe for "Spinach and Garlic Pasta with Onion and Garlic Sauce". We've made this many times, but not for a long while. We both got the hankering for it this past weekend and Karen made the dough Sunday and we had it last night.
I was going to write the recipe here, rewording it enough to comply with the rules, but I actually found the exact recipe on line. Linky.
Spinach Garlic Pasta With Garlic Onion Sauce by creative.chef | ifood.tv
A couple things we do differently. The spinach gets blanched, cooled (not shocked) and squeezed to remove as much liquid as possible. Then it and the garlic for the pasta, along with a little flour, go into the food processor to get chopped fine. Makes it easier to get a smooth dough.
Only use two egg yolks, four makes the dough too wet and you'll need much more flour.