Spinach Pasta Rolls

Place flour in a mound on a table with a pinch of salt. Make a well in the middle of the mound. Place the eggs and water into the well. Gradually incorporate the flour into the water and eggs with a fork. Once most of the flour is incorporated, put the fork down and knead by hand until the dough is smooth. Form dough into a ball, brush with oil and cover with plastic. Let rest for about 30 minutes.

For the filling: Rinse spinach, and blanch in boiling salted water. Drain and squeeze out excess water. Finely chop.

Peel garlic and chop finely. Fry in hot olive oil. Separate spinach and briefly sauté. Season with salt, pepper, and nutmeg. Place spinach in a large bowl and mix with crumbled feta cheese and eggs.

Thinly roll out the pasta on a floured board. Cut into 10 cm (approximately 4 inches) wide strips. Sprinkle the filling onto the strip. Roll up and brush the outside edge with egg white to seal. Brush melted butter in a baking dish and place rolls, standing up, in baking dish. Brush the egg yolk around the outside of the roll. Pour a small amount of vegetable broth into the dish. Bake in a preheated oven at 160°C (approximately 325°F) for about 30 minutes. Pour vegetable broth little by little, as needed.

For the tomato sauce: Peel and finely chop the shallot and garlic. Sweat in a pan with olive oil and tomato puree. Add tomato paste, salt, sugar, basil, and pepper. Simmer gently for about 20 minutes.