This pasta contains finely chopped spinach, fresh orange zest, and the Syrian spice za-attar. Tossed with olive oil, fresh parsley and cheese, and sprinkled with fresh-roasted garlic/onion bread-crumbs. 
The pasta is rolled out into long sheets and cut with a round zig-zag pastry cutter. The strips are refrigerated overnight to harden a bit, then boiled for only a minute or two, until they float on top of the water. I made a double batch, so that I can freeze the pasta for a quick lunch on the weekend.
