Homemade Spinach Pasta Dough

Gather the ingredients.

Squeeze as much water as possible from the chopped spinach with your hands or by pressing with a wooden spoon in a colander.

In a blender or food processor, combine the spinach and eggs.

Puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.

In a bowl, combine the flour and salt, stirring with a fork or a whisk to combine.

On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and make a well in the center.

Pour the spinach-egg mixture into the well.

Using a fork, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.

As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until dough is smooth and slightly tacky but not sticky.

Set aside, covered with plastic wrap, for about 20 minutes.

Assemble your pasta maker according to the manufacturer's instructions.

Divide the dough into 4 to 6 equal sections with a knife or a dough cutter.

Cover all of the pieces—except the one you're working with—with a clean dishtowel or plastic wrap.

Form the piece of dough into a flat rectangle.

Beginning with one of the shorter sides of the rectangle, feed the pasta through the pasta maker on the first (widest) setting.

Then fold it in thirds (like a business letter).

Feed it through the pasta rollers again.

Repeat the folding and rolling steps several times on the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness.

Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles using a pasta machine attachment.