Homemade pasta with garlic, butter, spinach and parmesan


pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten

2 tablespoons olive oil
100-150g butter
3 cloves garlic, crushed
2 big bunches chopped silverbeet/spinach
Oregano, basil (any herbs from garden)
Chopped fresh tomatoes
Grated parmesan to sprinkle

pasta dough:
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.
Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine.  Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.
Place pasta in boiling water and simmer for 4-5 minutes until al dente.

Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add all the greens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stir for a few minutes. Pour over pasta and mix until well combined. Serve straight away.