Knead together flour, eggs, oil, water and salt until smooth. Wrap in plastic wrap and rest in refrigerator for 1 hour.
Clean, rinse and drain spinach, blanch in salted water, rinse, squeeze well and chop coarsely. Peel and finely dice garlic and shallots and sauté in butter (I) until translucent. Add spinach, fill with whipping cream and cook completely in 5-10 min at low temperature, season with salt, pepper and nutmeg and cool.
Roast pine nuts in a dry frying pan until light brown. Caramelize sugar in a saucepan, add 3/4 of the toasted kernels and stir briefly until coated with the caramel. Place kernels on a lightly greased baking sheet to cool Form and coarsely chop with a heavy kitchen knife. Mix spinach, cheese and pine nuts.
Roll dough with pasta machine ( progressing from speed 1 to speed 6) until a 14 cm wide and 130 cm long pasta sheet is rolled out. Place the dough sheet on a floured surface, cut the ends straight and then cut 6 20×14 cm long pasta sheets from the sheet on the spot. Spread each pasta sheet evenly with the spinach filling, leaving a 1 cm gap between each and the edge. Mix the egg and brush the edges with it. Roll each sheet up like a roulade and twist the ends together like a sausage. Roulades in a large saucepan with boiling hot salted water form, make 1 minute, then on reduced
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