• Cook the spinach in a steamer for a couple of minutes or so until it has just wilted. Set aside to cool. Squeeze the excess liquid out of the spinach and then finely chop. 
• Place the flour, eggs, salt and cooked and chopped spinach into a bowl.
• Mix with a fork until the ingredients are evenly mixed and then form the dough into a ball.

If using a pasta machine

• Divide the dough into three balls. Pass the first ball of dough through the pasta machine set to the widest setting. Fold the dough over itself and pass through the rollers several more times until the dough feels smoother and is lump free.
• Pass through the rollers again, reducing the thickness each time, until the dough is the thickness you would like.

If you don't have a pasta machine

• Roll out the dough on a lightly floured surface, fold the pasta over itself and then roll again. Repeat until the dough is smooth and lump free and then roll the dough until it is the thickness you would like. 

To cook pasta sheets or ribbons

• Bring a large pan of water with a pinch of salt to the boil. Add the pasta sheets or pasta ribbons and cook for about 3 minutes or until al dente. The exact cooking time will vary slightly depending on the thickness of the pasta. Drain the cooked spinach pasta sheets or ribbons into a colander and your pasta is now ready to serve. 

For stuffed pasta recipes

• If you are using the pasta for a stuffed pasta recipe such as ravioli, the pasta is now ready to proceed with your recipe.