Form a mound of flour on a flat surface and create a well for the eggs.
Mix eggs into the flour gradually until a thick paste forms.
Knead the dough until soft and flexible, using sifted flour to prevent sticking.
Cover the dough and let it rest for 20 minutes.
Combine spinach, ricotta, parmesan, nutmeg, salt, and pepper in a bowl.
Roll out a portion of pasta into a strip 1mm thick.
Place teaspoons of filling 5cm apart on one strip and cover with a second strip.
Press air out around the filling and cut into 7cm circles using a cutter.
Boil the pasta in salted water for about 4 minutes until soft.
Brown the pine nuts under a hot grill or in a dry pan.
Melt butter with pine nuts and sage, then stir in 15ml of pasta water.
Drain the pasta and toss with the butter sauce in the pan.
Serve immediately with extra grated parmesan.