In a medium sauce pan, steam the spinach until leaves are tender (about 8-10 minutes).

Transfer the spinach to a food processor, but don't discard the water used to steam the spinach.

Pulse the spinach in the food processor until it reaches a paste-like consistency.

Add all ingredients to the bowl of a countertop mixer with the dough hook attached.

Mix on medium speed for 5-6 minutes. Depending on the consistency of your dough, add the reserved spinach water 1 Tbsp at a time until dough becomes stiff but supple. (I used 3 Tbsp of spinach water.) If the dough tears when you try to knead it, then add another Tbsp of water.

Place the dough in a small bowl and cover with plastic wrap. Let dough rest for approximately one hour.

Using a pasta machine, roll the dough into desired shape and thickness. (I chose to make lasagna sheets, and I rolled the dough until it reached the 2nd lowest setting on my pasta machine.)

Either cook the pasta or place in sandwich bag and freeze. Fresh pasta cooks much faster than dried pasta (a couple minutes at the most), so watch it closely! (If you freeze fresh pasta, dust it lightly with semolina flour to keep from sticking together.)