Bring a large pot of salted water to a boil. This will be used to cook the spinach.
Cook the spinach for about 2 to 3 minutes, until it is fully wilted. You’ll know it’s ready when it turns a vibrant green and shrinks down significantly.
Drain the spinach and let it cool. When it’s cool enough to handle, press out the excess water to avoid soggy pasta. Then, roughly chop it with a large knife and set aside.
In a small bowl, add the eggs, olive oil, and salt. Use a fork to mix them together until well combined.
Add the egg mixture to a food processor. Pulse a few times to combine. Then, add the cooked spinach and pulse several times until the two mixtures are combined.
With the motor running, slowly add the semolina flour through the tube, followed by the all-purpose flour. Keep processing until a ball forms. If the dough feels too wet, you might need to add more flour a little at a time.
Dust your hands with some flour, then remove the dough from the food processor. Form it into a ball and dust it with more flour to prevent sticking.
Divide the dough into quarters. Wrap each piece in plastic wrap and let them rest in the refrigerator for 10 minutes. This resting period helps to relax the gluten, making it easier to roll out.
Take the first quarter of the dough and flatten it into a round disc. If it’s too wet, dust it with flour as needed to keep it manageable.
Using a rolling pin, roll out the dough into a rectangle. You want it thin, but not so thin that it tears.
Fold the right side in, then the left, and then roll again. Repeat this process about 5 times to achieve a good texture.
Attach the pasta roller to your stand mixer or set up your manual pasta roller. Start with the widest setting and carefully lower the dough through the roller.
Continue folding the edges in, like an envelope, for another 5 times while keeping the setting on the widest option.
Now, move to the next setting (usually #2) and pass the dough through again. Continue this process until you reach the desired thickness, usually around #3 or #4. You may need to cut the pasta sheet in half during this process.
If desired, switch to the linguine or angel hair attachment to cut the pasta into your preferred shape.
Once rolled out, place your pasta on a baking sheet lined with parchment or wax paper sprinkled with semolina or cornmeal. This prevents the pasta from sticking together. Sprinkle more semolina on top and cover with a kitchen towel.
Repeat the rolling process with the remaining quarters of dough, layering the sheets with parchment and sprinkling with semolina in between.
After all the pasta is rolled out, bring another large pot of salted water to a boil.
Drop the freshly made pasta into the boiling water and cook for 3 minutes. Keep an eye on it; fresh pasta cooks quickly!
Drain the pasta, and it’s now ready to be used in your favorite recipes!
