Blanch the spinach

1. Fill a medium-sized pot with water and bring to a low boil. Add a pinch of kosher salt, then drop in the spinach. Cook for 3-5 minutes until spinach is wilted and bright green. Drain the water and transfer spinach to a paper towel-lined plate. Let cool completely, then use clean hands to squeeze the spinach to remove any excess moisture.

Make the pasta dough

1. Add blanched spinach, all purpose flour, and a generous pinch of kosher salt to the bowl of a food processor. Pulse a few times to chop up the spinach, until the flour turns a light green color.
2. Add eggs one at a time, pulsing for a few seconds in between each addition. Add olive oil and pulse to combine. The mixture should look a bit shaggy and crumbly - that's ok! 
3. Transfer dough to a lightly floured cutting board. Knead by hand for 5-10 minutes, until the dough is smooth and elastic. Note: If the dough is stiff and difficult to knead, cover it with a bowl and let rest for 15-30 minutes. This relaxes the gluten, which makes the dough softer and easier to work with. Once dough has rested, try kneading again.
4. When dough is ready, cover it with a mixing bowl and let rest for 30 minutes. Note: When the dough is ready, it should stretch rather than tear as you knead it, have a smooth surface, and should no longer be sticky. 

Roll the dough & cut the noodles

1. Use a sharp knife or a bench scraper to cut the pasta dough into 8-10 evenly sized pieces. Lightly knead each piece, then gently press one piece out into a small disc.
2. Roll the first dough disc through your pasta machine, starting on the widest setting and slowly working your way down to a narrower setting. (On our KitchenAid pasta attachment, we start at the #1 setting ad roll this dough out to a #4 thickness). When the pasta sheet has reached your desired thickness, lightly dust it with flour and set aside. Repeat with remaining pasta dough. 
3. Run each rolled pasta sheet through the fettuccine cutter section of your pasta machine. Dust the cut noodles with a bit of additional flour to prevent sticking, then gently twirl into portion-sized nests and place on a lightly floured baking sheet. 

Cook or freeze the noodles

1. To cook fresh pasta, drop noodles into a large pot of boiling, salted water. Cook for 5-7 minutes, stirring frequently to prevent sticking, until al dente. Drain and toss with your favorite sauce. 
2. To freeze fresh pasta, twirl it into small nests and place on a lightly floured baking sheet. Place the baking sheet in the freezer for 1-2 hours, then transfer frozen pasta to an airtight container. Freeze for up to 6 months. When you're ready to eat, drop frozen pasta directly into a pot of boiling, salted water. Cook until al dente and enjoy!