Thaw and squeeze all liquid from the spinach; chop it finely. Stir all other ingredients in, adding flour last and stirring until just combined. On a floured surface, shape into 1/2-inch thick ropes. Cut into 1-inch pieces and cook in batches in a large pot of boiling water for 4 minutes. Serve drizzled with olive oil and sprinkled with fresh Parmesan cheese. I also seasoned with a little garlic salt.
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