Tagliatelle alla norcina

Pour the flour out onto a flat surface or into a bowl.  Make a hole in the center of the mound, and break the eggs into the center. 
Add pinch of salt and the spinach cream.  Beat the liquid mixture, and using a fork, slowly draw flour into the center of the mound, where the eggs are. 
Keep adding flour to the eggs until possible, then knead with hands for about 10 minutes. 
If dough is too soft or sticky, add more flour. Alternatively, if the dough is too stiff, add a bit of warm water.   

Form into a ball and sprinkle with flour or semolina (if handy).  Cover with a cloth and allow to rest for at least 30 minutes. Spread the dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy). 

Using a rolling, begin rolling pasta out from the center, until you reach the ideal thickness (the thinner the better!).  Or pass through the pasta machine. Fold each sheet several times over itself (dusting each fold with flour or semolina so it doesn't stick together) and cut it with a sharp knife into strips about  5cm wide. 
Unroll each strip into tagliatelle.  Layer them on a tray sprinkled with more semolina or flour to avoid sticking.  You can also create the tagliatelle using a pasta machine, if available.

Remove the skins from the sausages, and crumble the meat with your fingers.  Place 2 tbsp olive oil into a medium sauté pan, and heat.  When oil is hot, add the sausage and allow to brown evenly, stirring occasionally.   This should be approximately 5-10 minutes of cooking time.  

Remove lower section of the stem (where most of the dirt will be).  Gently clean the mushrooms with a moistened paper towel or a mushroom brush, and slice into medium-thick slices, keeping the stem in tact with the cap.  In another medium sauté pan, heat another 2 tbsp of olive oil, and add the sliced mushrooms with the white wine, and salt and pepper to taste.  Allow to cook for about 10 minutes.  

Peel and finely mince the golden onion.  Heat another 2 tbsp olive oil in another medium sauté pan, add the onions when oil is heated well.   While onions are browning, wash, dry and cut the cherry tomatoes in half.  When the onion has turned slightly deeper gold in color, add the tomatoes and 1/2 c water.  Adjust to taste with salt.   Allow to cook over medium-low heat for approximately 15 minutes, until the tomatoes have softened and created a sauce for the pasta.   

Add the sausage to the mushrooms, and allow to cook together over medium-high heat for several minutes to allow to flavors to blend with each other.   Add the sausages and mushrooms together to the tomato sauce, and add 1 tbsp olive oil.  Allow to cook over very low heat for approximately 15 minutes with the cover on the pan.  

While sauce is cooking in the final steps, cook pasta in salted boiling water until pasta is cooked through, drain it and and add into sauté pan with the sauce. 
Toss, and allow to cook for 1 minute in order to blend the two elements well.  Serve immediately with freshly grated Parmesan cheese.