Share a little about the ingredients and techniques used to create this dish/item. I made this in the class Homemade Italian Pasta, but in order to make it vegan, I just left out the eggs. Since the spinach had plenty of moisture, I didn't have any issue hand-rolling out the pasta (and I found that this vegan batch was actually much easier to work with than the traditional batch I made before this). What are you most proud of? I was really proud about hand-rolling the pasta with a rolling pin. I didn't have a pasta roller, but after watching the class, I felt so inspired, I didn't let that stop me! What advice would you give someone starting this project? In the class, Giuliano says not to be afraid of adding plenty of salt to your water when you're boiling pasta. I wasn't, but maybe I should have been a little more afraid! I ended up adding WAY too much salt to my water, but that's an easy thing to avoid for next time. Also, I wish I rolled my pasta into looser nests, which probably would mean faster drying time.