2 cups all-purpose flour, plus more for kneading and rolling
2 large eggs
2 egg yolks
1 tablespoon extra-virgin olive oil
Crumble the spinach into the food processor bowl and purée it thoroughly, scraping it off the sides. With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.
Whisk together the whole eggs, yolks and oil in a bowl or measuring cup with a spout. With the food processor running, pour in the liquid ingredients on top of the green flour. Process for about 30 seconds, scrape down the work bowl (and scrape in all the egg residue too). Process another 20 to 30 seconds, until the dough has started to come together in a ball on the blade.
Turn the dough onto a lightly floured surface and knead briefly until it's smooth. Wrap well in plastic wrap and let rest at room temperature for 30 minutes before rolling. Store for 2 days in the refrigerator or for 3 months in the freezer.