Sort the spinach, wash and drain. Simmer 75 g spinach in boiling salted water for 2-3 minutes, remove, rinse in cold water and drain. Squeeze the spinach well and mix it in the universal chopper to a fine paste
Mix flour and semolina. Add 250 ml water, 3 tablespoons of oil, 1 tablespoon of salt and spinach. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a ball, wrap in foil and chill for approx. 30 minutes
If necessary, cut the mushrooms from the root piece, clean and trim them. Wash, clean and cut the tomatoes into bite-sized pieces. Heat 3 tablespoons of oil in a coated pan. Fry the tomatoes and mushrooms for 3-4 minutes while turning, remove from heat
Wash the limes in hot water, grate dry and grate the peel. Halve the limes and squeeze them. Peel and chop garlic. Mix tomatoes, vegetable stock, garlic, lime juice, lime zest, remaining spinach, mushrooms and 6 tbsp. oil in a pan. Season with sugar, salt and pepper
Wrap the noodle dough from the foil, knead again with your hands and quarter it. Dust the dough with flour and roll it out with a pasta machine bit by bit up to level 5. Dust the dough with flour from time to time. Divide the dough sheet into approx. 30 cm long plates. Turn the plates through the linguine attachment of the pasta machine. Put the noodles in nests on a floured baking tray
Cook the pasta in a large pot of boiling salt water for 2-3 minutes. Take off some pasta water. Drain the pasta (do not rinse), add immediately to the tomato mixture, heat again, season to taste, if necessary dilute with some pasta water and arrange on plates