Instead of homemade pasta (about 340 g) you can also use 250 g of ready-made pasta.
To make the pasta: grind the spinach as smooth as possible with a hand blender and add the beaten egg and salt. Sift 225 g of the flour into a medium sized baking bowl and press an indentation into the mixture.
Put the spinach mixture into the hollow and mix with the flour. If the dough is too soft, add a tiny bit more flour. Shape the dough onto a lightly floured surface and knead for 10 to 15 min. Wrap in plastic wrap and let rest for half an hour cooking.
Roll out the dough into a rectangle and pass it through the pasta machine several times, always reducing the distance between the rollers by one or two steps. When the desired pasta thickness is reached, cut the dough into 25 cm long sheets. Always dust the dough again with flour before putting it into the mashcine. Then use the cutting roller to cut ribbon noodles. Dust the ribbon noodles again with flour to keep them from sticking together.
Sauce: rinse and drain spinach, remove stems. Chop coarsely. Bring a large saucepan of salted water to a boil for the pasta.
In a small saucepan over moderate heat, heat the crème fraîche, bring to a gentle simmer and reduce by about a quarter. Stir in the goat cheese until smooth. Add the grated lemon peel [a little more] and salt. From de
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