Gather all ingredients for pasta dough
Mix the two flours together
Pour flour out onto the counter and make a well in the center
Thaw out the spinach and press out as much liquid as possible. Use the immersion blender food processor attachment to blend into very small pieces, nearly a paste.
Add the eggs, oil, salt, and spinach to the middle of the well
Combine everything into a dough, it will be sticky at first but as you keep kneading it it will become less tacky. Add more flour if necessary
Keep kneading it until it becomes hard and shiny on the outside. This could take anywhere from 5-12 minutes.
Store in a ziplock bag and let sit in the fridge overnight
The next day, flour the dough once you take it out of the bag
Split the dough into fourths and flour once again. Dough should not be sticky
Attach pasta roller to mixer and put on the highest setting. Dust with flour.
Roll dough blobs through the rollers
Fold the sheets into thirds and roll on the widest setting once again.
Do this to all the blobs.
Continue working your way down the settings
You may have to cut the sheets in halves or something smaller to work with
Work through the settings until you get down to a 5. Any more than that is too thin.
Attach the pasta cutter attachment and run each sheet through. Take the pasta and separate the noodles as shown to let them dry out for 10min. Split recipe in half and store in black containers.