1 tbsp fresh rosemary leaves
75g/2½oz well-drained, puréed cooked spinach
300g/10½oz Italian ‘00’ flour
20²µ/¾´Ç³ú pine nuts, toasted
pinch salt
600g/1lb 5oz burrata mozzarella cheese
60g/2¼oz unsalted butter
2 free-range eggs
50²µ/1¾´Ç³ú parmesan, freshly grated
80g/3oz parmesan, freshly grated