Fresh Spinach Pasta

Puree the spinach, olive oil, and one egg in a blender or food processor to a smooth paste.

Sift the flour onto a clean countertop or into a large bowl. Make a deep well in the center of the flour.

In a small bowl, beat together the spinach puree, remaining eggs, and salt. Pour this mixture into the well.

Using a fork, gradually beat the flour into the liquid to form a smooth paste.

Continue mixing the flour, spinach, and eggs until a firm dough forms.

Knead the pasta dough, adding more flour as needed to form a strong, smooth, elastic ball (4-5 minutes). Since flours vary from region to region, you may not use all of the flour, or you may need to add more.

Cover the dough and let rest for 5-10 minutes.

To make pasta sheets, cut the dough into 6 even pieces. Work with one piece at a time, leaving the remaining pieces covered.

Dust the first piece of dough with flour and run it through the rollers of a pasta machine adjusted to the widest setting (commonly numbered 1).

Fold the dough over onto itself, press, and roll again. Dust lightly with flour if sticky.

Adjust the rollers to the next smaller setting (commonly numbered 2) and roll the narrowest end of the pasta through the machine.

Continue altering the setting by one notch and rolling the pasta through to form long sheets. Dust with additional flour as needed.

Cut the sheets in half for easier handling.

Place the finished sheets onto a well-floured surface or clean, lint-free cloth and continue with the remaining pieces of pasta dough.

Use the sheets for lasagna or cannelloni, stuff to form ravioli or tortelloni, or run through the cutter to make linguini or fettuccine.