Cook spinach in boiling water just until wilted, about 1 to 2 minutes. Drain well, and squeeze all excess liquid from spinach with several layers of paper towels. 

Place spinach in a mini chopper, and process until smooth. Mix together spinach puree and 1 egg using a fork. 

Place flour on a clean work surface. Heap into a mound, and make a well in the center. Pour spinach mixture into egg, and add 1/2 teaspoon salt. 

Use a fork to blend spinach mixture into flour. Use hands as necessary to knead into a dough, adding water as needed if dough is too dry. Knead until dough is smooth and elastic. Wrap ball of dough in plastic wrap, and let rest 20 minutes. 

Roll dough out according to pasta machine instructions. 6. Cook in boiling water 2 to 3 minutes or until pasta is al dente. Serve topped with your favorite sauce.

Note: This pasta is delicious with my Italian Chicken Thigh Stew.