Start by letting the frozen spinach thaw out and then chop it finely.
Then, squeeze the excess water from the chopped spinach. You can make this easier by putting the spinach into a fine mesh colander and pressing down with your hands or a wooden utensil.
Combine eggs and spinach in a food processor or a blender. Set the appliance to puree and continue mixing until the mixture turns smooth and dark green. There should be no chunks of spinach visible.
Combine salt and flour in a bowl, and you can use a fork to mix them.
Take your flour mixture and place it on a countertop into a mound shape. Form a well in the center.
Take the spinach and egg mixture and pour that into the well. Then stir that mixture around, adding in more and more flour for the mound as you mix.
Your mixture will start to thicken and get chunky, and that is when you want to knead it. Add in more flour from the mound to make the dough stiff. Keep kneading for around five minutes, and keep on adding flour to make the dough sooth but not to let it get gooey and sticky.
Let the dough rest for about 20 minutes. You should cover it with a towel or plastic wrap.
It’s time to use the pasta maker for our spinach pasta dough recipe. Put the pasta maker together and then cut up your dough into 4-6 sections of equal size. Cover the pieces you are not using at the moment with a towel or with plastic wrap.
Taking a single piece of dough at a time, shape your dough piece into a flat rectangle.
Once you have your rectangle, feed it into the pasta maker. Start with the wider side of the rectangle and work to the skinnier side.
From there, fold the pasta into thirds, kind of how you would fold a letter to fit into an envelope.
Feed the past through the rollers a second time, and then keep doing that to get the past down to linguine sized noodles.