Place spinach in the food processor and pulse until evenly chopped, don't liquidate. Add flour and blend until spinach and flour are evenly mixed. Crack eggs into a separate bowl, mix and then add them to the pasta, (we don't want egg shells in the pasta). Add olive oil and a little salt. Pulse the food processor a few times and then let it run until the pasta forms a ball. You may need to add additional flour to the pasta.
Remove the ball of dough from the processor. Knead on a well floured surface for a few minutes to activate the gluten. Cover the pasta with plastic wrap and let it relax in the fridge for 30 minutes.
Divide the dough into four equal pieces. Roll out the dough on a lightly floured surface, using a rolling pin. Roll it out until it is very thin like an old Beatles record. You may also use an electric pasta-rolling device.
Let the dough air dry for a couple minutes. You can use this pasta to make ravioli, cannelloni, or tortellini. To make the linguini, use a sharp knife and cut the dough into 1/4 inch strips. Cook the linguini, add olive oil and salt to a large pot of boiling water drop in the pasta, stir the pasta as it cooks to keep it from sticking together.
Cooking fresh pasta is the opposite of cooking dry pasta.
We cook dry pasta until it becomes tender and FRESH pasta until it becomes firm, about 5 minutes. When the pasta is done drain it and place it in a serving bowl.
Drizzle the pasta with extra virgin olive oil, salt and pepper and lots of parmesan cheese.
*You may use this pasta with any sauce you like.
*You may also eliminate the spinach to make simple egg pasta.
*You may also add other flavorings to the pasta dough such as basil, lemon zest, how about adding "Tang" the drink mix, for Orange Pasta...