For the dough...Blanch ~5 ounces of fresh or frozen tender greens of choice (I used fresh spinach) in lightly salted boiling water until wilted and vibrant in color, about 20 seconds. Drain and run under cold water to stop the cooking. Transfer the greens to a blender with enough water so the blender runs smoothly and a very smooth, loose puree emerges. Weigh out 75 grams (~⅓ cup) of the puree and 100 grams of whole eggs (~2 whole eggs) and whisk together until smooth. Combine this mixture with