Hey there...
It's  Ghosty and this little cub has some more food for you.
Homemade broad egg pasta that will soak of any thick sauce, earthy spinach, zucchini, Italian herbs and hearty, creamy Gorgonzola cheese sauce.
Comfort food that will go straight to your hips, but I think it's worth it.
And like a lot of comfort food it falls into the "you can't snap a decent photo of it" category. ^.^'
Let's eat :3

Homemade Pappardelle
- 200g wheat flour
- 2 eggs
- 1-2 tbsp neutral vegetable oil (Using olive oil might result in grey discoloring when keeping the fresh pasta in the fridge. The color will disappear when cooking the pasta, still you might want to use another oil than olive)

Mix flour, eggs and oil into a crumbly mass with your hands, then knead it into a non-sticky, lightly glossy dough. That will take about 10-15 minutes.
Cover the pasta dough with cling film, then let it rest in the fridge for about 30-60 minutes.
If you have a manual pasta machine you can use this to process the dough and cut it into broad ribbon noodles.
My pasta machine cannot cut such broad noodles, so I used a rolling pin to spread out the dough thinly.
Trim the edges, roll up the dough sheet and cut it into broad pasta strips using a very sharp kitchen knife, about 1-1,5 cm wide (which will spread to about 2-2,5cm wide when cooking) and unroll them again.
(if you don't use the whole noodle dough or if you want to make more, your can either dry or just freeze the uncooked ribbon noodles)
Cooking time is about 4-6 minutes in salted water. Taste the pasta to make sure it's done.

Spinach-Zucchini-Gorgonzola Sauce
~ 1/2 bag baby leaf spinach or just as much as you like (You can also use frozen leaf spinach instead, but avoid creamed/chopped spinach as it will just turn into mush)
- 1 small Zucchini (or 1/2 of a big one)
- 1 small onion
- 1-2 garlic cloves
- 100-125g Gorgonzola picante
~ 250ml cream or Cremefine
- salt, freshly ground pepper, spices to your taste (I used Ingo Holland "Mallorquin herb garden" and "Roman spice")
- fresh herbs (rosemary, thyme, oregano, basil)
- Parmigiano
- Olive oil

Thoroughly wash and clean the spinach, cut off most of the stem. If you like you can cut it roughly or, if it's baby leaf spinach, use it whole. Wash the zucchini and herbs, then chop the herbs and cut the zucchini into smaller pieces.
Peel onion and garlic and chop them.
In a large enough pan, heat a dash of olive oil and sweat the onion until it turns translucent, then add the garlic and continue to gently fry until it starts to get fragrant.
Add rosemary and thyme as they need heat to develop their full aroma. Add spinach and zucchini and fry until the vegetables are done. The spinach will be wilting in the process and you will be amazed how little it looks in the end.
Pour in the cream or cremefine, mix and then melt your Gorgonzola cheese in the liquid.
Carefully simmer (do not cook violently or the cream will curdle) until the sauce thickens. If the sauce gets too thick you can add a little broth, water or when you cook the noodles, a bit of noodle water (the Italian superweapon).
Season to your taste with salt, pepper, the remaining herbs and spices.

When your pasta is cooked, just drain it and mix it with the sauce.
Dress it onto a soup plate, add some more sauce with spinach and zucchini. Finish with freshly shaved Parmigiano slices and some more fresh herbs.
Please enjoy your meal! :)