Perhaps this will be more to your taste then?
(By the way, as near as I can tell the Alfredo Garcia referred to is a movie character.)
From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”
by: Barbara Stacy
Publisher: THOMAS Y. CROWELL COMPANY New York Established 1834
4 cups sifted flour1 teaspoon salt2 eggs, beaten3/4 cup spinach purée1 cup (1/2 pound) sweet butter1 cup grated Parmesan cheeseFreshly ground black pepper
Sift the flour with the salt to form a mound on a pastry board. Make a well in the center of the mound and pour into it the eggs and spinach purée.
Combine the ingredients to form a rather stiff dough, adding a little water if necessary. Turn the dough out on a floured board and roll it into a very thin rectangle.
Roll the dough up firmly and slice it crosswise in narrow strips. Arrange the strips on the board in a single layer and let them dry for about 2 hours.
Cook the noodles in a generous amount of rapidly boiling salted water for 8 minutes, or until they are just tender.
Drain well and mix with the butter, grated cheese and pepper. Serve with more butter and grated cheese on the side. SERVES 4
Sweet butter is also known as cultured butter, but unsalted butter may be used as a substitute.