Squeeze all the water out, and chop the cooked spinach as finely as possible. Add beaten eggs for the moisture component - this will make a much better noodle.

Reviewed On: Jul. 25, 2008

Stodgy - lose the flour and milk mixture. Instead, infuse some garlic in heavy cream, and remove. Melt the gorgonzola in the cream, adding a little white wine to thin if needed. Add (or not) chopped walnuts to the finished sauce - and that's it! Take care when buying gorgonzola, as it comes in creamy and extra salty sand pungent. In Italy we traditionally use the creamy gorgonzola for this sauce.

Reviewed On: Oct. 19, 2007