1. Put 14 cup of water into a large pot and bring to a boil
over medium-high heat. Add spinach and cook until com-
pletely wilt ed, about 3 minutes. Drain in a colander and,
when cool enough to handle, squeeze out water. Finely
chop spinach and set aside.

2 . Sift flour into a mound on a clean surface. Use your hand
to make a well in the center. Add spinach to well, then add
eggs and lightly beat together with a fork. Continue beating,
gradually incorporating flour from the inside edge of the well
into spinach mixture. When dough becomes too stiff to work
with the fork, knead flour into spinach mixture wirh both
hands until dough is no longer tacky. Form dough into a ball
and cover with a damp kitchen towel. Clean work surface,
then dust with more flour. Uncover dough and knead with
the heel of your hand until smooth, about 5 minutes. Cut
dough into 4 pieces and cover with a damp kitchen towel.

3. Working with 1 piece of dough at a time, flatten dough
so that it will fit through the rollers of a hand-cranked pasta
machine. Set rollers on widest setting, then feed pasta
through rollers 3 or 4 times, folding and turning pasta until
it is smooth and the same width as the machine. Decrease
setting by 1 notch and feed narrow end of the pasta through
rollers. Repeat, decreasing setting by 1 notch each time
until you get to last notch. (Don't roll pasta through last set-
ting, or it will be too thin.) Cover pasta sheets with damp
kitchen towels to keep from drying out until ready to use.