2 cups baby spinach (packed)
2 eggs
1 tsp salt
2 2/3 cups all purpose flour

Wash the spinach. Do not dry. Transfer it into the pan all together with the water on the leaves. Cook for about 5 minutes.  Then transfer into the blender and blend. Add eggs and salt and blend it all together.

Transfer this mixture into a larger mixing bowl and add flour. Mix together with a spoon, and as the dough thickens use your hands. Knead the dough for a couple of minutes. Noodle dough is supposed to be very hard. Cover the dough with plastic wrap and allow to rest of about 20 minutes.

 
Using a dough scraper or a knife, split the dough into about 10 parts. Do not try to tear it. Set your pasta maker to the widest setting. Feed the first part of the dough through slowly. Fold it and feed it again at the same setting. Reduce the setting and feed once. Repeat this process of reducing the settings and feeding the dough through until you reach desired thickness. Form my experience, the best thickness is to go about half way through (I have 7 settings, 7 being the widest, and I stop at 4).