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1
Wash spinach several times in changes of water until grit free.
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2
Cook, covered in just the water that clings to the leaves, until it is tender.
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3
Cool and squeeze dry.
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4
Mince finely and squeeze dry again.
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5
Set flour and salt in food processor and process to combine.
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6
Add eggs, oil and spinach and process until combined and begins to form a ball.
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7
Add more water, a teaspoon at a time, if dough is too dry.
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8
Process 30 seconds.
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9
Remove dough from the processor and let it rest, covered with an inverted bowl at room temperature for 1 hour.
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10
Set the smooth rollers of a pasta machine at the widest setting.
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11
Divide dough into 4 pieces.
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12
Flatten 1 piece into a rectangle and cover remaining pieces with an inverted bowl.
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13
Dust rectangle with flour and feed it through rollers.
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14
Fold rectangle in half, dusting lightly with flour, and feed it through rollers 6 to 8 more times to knead.
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15
Fold in half each time and dust with flour, if necessary, so dough does not stick to roller.
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16
Turn dial down one notch and feed the dough through the rollers without folding.
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17
Turn the dial lower one notch each time until the second to last notch is reached.
