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1
If youre using frozen spinach, start thawing it a day before making the pasta.
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2
Take the frozen block out of the box, put it in a colander over a bowl, and let it thaw completely and drain for a day in the refrigerator, or overnight at room temperature.
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3
Squeeze the thawed spinach by handfuls to press out as much liquid as possible.
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4
If youre using fresh spinach, try to start a day ahead.
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5
Wash it thoroughly in several changes of cold water, remove the stems, and cook it for 5 minutes or more in a large volume of boiling water.
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6
Remove the spinach from the pot, and let it drain and cool in a colander; then squeeze out as much water as possible.
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7
If possible, let it drain and dry in the colander overnight.
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8
Squeeze the spinach again the next day.
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9
With either kind of spinach, when you think youve squeezed it enough, squeeze it again, by handfuls, using all your might.
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10
The drier the spinach, the better the pasta.
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11
Crumble the spinach into the food-processor bowl and puree it thoroughly, scraping it off the sides.
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12
With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.
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13
Whisk together the whole eggs, yolks, and oil in a bowl or measuring cup with a spout.
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14
With the food processor running, pour in the liquid ingredients on top of the green flour.
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15
Process for about 30 seconds, scrape down the work-bowl, and scrape in all the egg residue too.
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16
Process another 20 to 30 seconds, until the dough has started to come together in a ball on the blade.
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17
Turn the dough onto a lightly floured surface and knead briefly, until its smooth.
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18
Wrap well in plastic wrap, and let rest at room temperature for 30 minutes before rolling.
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19
Store for 2 days in the refrigerator, or for 3 months in the freezer.
