5 oz spinach (blanched)
2 Cups whole wheat flour
1 Tbls water
Add blanched and paper towel dried spinach, flour and eggs to a mixing bowl. Mix well. If using a stand mixer, attach the kneading tool and knead mix for 1 minute, otherwise knead until no longer tacky.
Place ball of dough on a floured surface and roll into a pie sized circle. Cut the circle into four pieces and again roll those pieces. Feed each rolled piece into the pasta maker, catching the pasta as it exits the maker.
Drape over a rack until strands are dry enough not to stick together. Cook immediately, or lay flat on a baking sheet, cover tightly with plastic wrap and refrigerate.