Add the flour to a large mixing bowl and make a well in the center. Add the eggs and begin incorporating the flour with your hands a little at a time.

Once the dough mostly comes together, transfer it to a floured countertop and knead until smooth and elastic. Add more flour if the dough feels sticky.

Wrap the dough and let it rest for at least 10 minutes. Roll thin and cut into small rectangles or squares. This makes about 1 lb of fresh pasta. Extra pasta can be frozen after cutting.

Heat the milk and salt in a large pot to 180 degrees, then turn off the heat. Stir in the vinegar for about 20 seconds until curds form. Let sit undisturbed for at least 10 minutes.

Set a sieve over a large bowl and line it with cheesecloth, or use a Greek yogurt strainer. Pour the ricotta into the strainer and let the whey drain for about 10 minutes.

Discard or save the whey. Transfer the ricotta to a glass container and refrigerate for at least 2 hours.

Before serving, add a splash of heavy cream and blend with a hand blender until smooth and creamy. Add more cream as needed.

Add a little olive oil if needed and sauté the onion until softened. Add the garlic, tomato paste, oregano, basil, and Italian seasoning. Cook for about 1 minute to bloom the flavors.

Return the meat to the pot. Add the diced tomatoes, marinara sauce, and chicken stock. Bring to a gentle simmer.

Stir in the spinach and heavy cream. Add the pasta and cook just until tender. Fresh pasta will only need a few minutes.

Season with salt to taste.

Ladle into bowls and top with homemade ricotta and freshly grated parmesan. This soup thickens slightly as it sits and tastes even better the next day.