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