Cook and dry the spinach

• Blanch the spinach in boiling water until wilted, then drain in a colander.
• Squeeze out as much water as possible, then chop very finely.

Make the flour well

• Mound the flour on a clean work surface and make a well in the centre.
• Add the eggs, olive oil and salt to the well.

Knead the dough

• Add the dried spinach and gradually bring the flour into the eggs with your fingers.
• Knead until smooth, silky and elastic, about 10 minutes.

Rest the dough

• Wrap the dough and let it rest at room temperature.
• It should feel soft and spring back when pressed.

Roll out and shape

• Roll the dough out thinly on a floured surface.
• Cut into tagliatelle, fettuccine or pappardelle as desired.