Fill a large pan with water. Add a handful of salt and bring it to a boil over high heat

Prepare an ice bath

Add <quantity>2<unit>kg</unit></quantity> of spinach leaves to the boiling water and use a skimmer to submerge them. After 30s, remove the leaves and transfer them to the ice bath

Squeeze the leaves to remove the excess water and transfer them to another bowl

Roughly chop the spinach leaves

Crack <quantity>4</quantity> eggs into a bowl

Add the chopped spinach and the eggs to the cup of a blender. Blend on high speed until homogeneous

Add <quantity>1<unit>kg</unit></quantity> of all-purpose flour to a bowl and form a well in the center. Add the spinach mixture into the well. Use a fork to stir and incorporate the flour until it is no longer sticky

Transfer the dough to a clean working surface and knead it for 2m to form taut ball

Wrap the dough in cling film and let it rest for 5m to relax

Remove the plastic and knead the dough again for 3m until it starts to become elastic and slightly softer

Wrap the dough in cling film and let it rest at room temperature for 30m to relax completely. The spinach pasta dough is ready

Roll out the dough to about <quantity>1<unit>cm</unit></quantity> thick with a rolling pin

Run the dough repeatedly through a pasta sheeter. Change the setting each time until you reach setting 3

Fold the dough in three and use a rolling pin to thin it out

Place the dough on a ventilated spot, or aim a clean fan towards it, and let it rest for 10m to dry it out

Turn the dough on the other side and repeat the process to dry it out

Run the dough repeatedly through a pasta sheeter until it is <quantity>2<unit>mm</unit></quantity> thick

Dust all the pasta sheet with all-purpose flour

Trim off the sides and cut the dough into <quantity>4</quantity> <quantity>30<unit>cm</unit></quantity> long sheets

Cut each sheet in half, creating <quantity>8</quantity> <quantity>20<unit>cm</unit></quantity> x <quantity>15<unit>cm</unit></quantity> rectangles

Fill a large pot with water and add salt to taste. Bring it to a boil over high heat

Prepare an ice bath and add a pinch of salt

Cook each spinach pasta sheet individually in the salted boiling water for 1m until al dente. Transfer the sheets to the ice bath

Transfer the pasta sheets to a baking dish lined with a kitchen cloth. Create layers, separating the sheets with kitchen towels in between to help dry them out and prevent sticking. The spinach pasta sheets are ready

Now you’re all set to make a delicious lasagna!