Pulse the squeezed spinach and whole eggs together in a food processor until evenly mixed, with no visible pale streaks or dark unbroken pieces of leaf.

Place the dry ingredients on a clean work surface, forming a mound about 8 to 10 inches in diameter at its base.

Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least a half inch of flour on the bottom of the well.

Using a fork to stir the middle of the well, slowly pour in the spinach-egg mixture, trying to keep the integrity of the walls during this first step.

Combine the dry and liquid into one mass and knead until fully incorporated. The dough will be dry. If necessary, use damp hands or a spritz bottle to "glue" the loose flour to the mass.

Drive the heel of your dominant hand into the dough. Push down and release, then use your other hand to pick up and rotate the dough on itself 45 degrees.

Drive the heel of your hand back into the dough, rotate, and repeat for 8 to 10 minutes total.

Wrap the dough tightly with plastic wrap. Let rest for at least 30 minutes at room temperature before using — up to 6 hours is fine.

If not using within 6 hours, refrigerate. Egg dough must be used within 24 hours total to avoid discoloration as the egg yolks oxidize. If refrigerated, let the dough return toward room temperature (about 2 hours) before rolling.

The dough is now ready to be shaped for use in this recipe.