Wash the spinach and cook in a little water.
Cool in ice water straight away. Squeeze well and press through a fine sieve.
Pile up the flour and make a dip in the middle.
Add the eggs and the spinach. Knead well until you have a smooth, even mixture.
Leave to rest in the refrigerator for 15 minutes.
Roll out the dough thinly using a pasta machine and leave the sheet to dry for a few minutes.
Fold in two and cut into thin strips of half a centimetre.
Sprinkle with a little flour if necessary.