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1
Squeeze excess moisture from spinach. Using a kitchen towel may help. Pulse spinach, flour and salt in a food processor until well combined.
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2
Beat eggs in a separate bowl with a fork until blended. With the food processor running, slowly pour eggs through the feed tube.
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3
Pulse until mixture resembles coarse meal, about 1 minute (when pinched, the dough should cling together). If the mixture seems too dry, add water, 1 teaspoon at a time; if it seems too wet, add flour, 1 teaspoon at a time, pulsing between additions.
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4
Turn the dough out onto a work surface and knead for 3 to 5 minutes until dough resembles a smooth ball. Wrap in plastic and let the dough rest in the refrigerator for 30 minutes.
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5
Cut the pasta dough into 4 equal pieces; cover all but one piece with plastic wrap. Flatten the unwrapped dough with the palm of your hand and pass it through the roller of a pasta machine turned to its widest setting. Fold the dough in half and pass it through the machine again, repeating 6 to 8 times, until the edges are smooth.
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6
Pass the dough through successively smaller settings until it is the thickness of a dime (usually setting 7 or 8). Place on a kitchen towel and let dry for 5 minutes. Pasta should be firm. If it seems sticky, dust with flour.
