Begin by cooking fresh spinach until wilted, then drain and allow it to cool. In a food processor, puree the cooked spinach until smooth. Add in the large eggs and 2 cups of Italian 00 flour, pulsing until a dough starts to form. If the dough is sticky, sprinkle in extra flour gradually until it becomes a non-sticky ball.

Transfer the dough onto a clean, floured surface. Knead gently for about 2-3 minutes, until it feels smooth and elastic. Divide the dough into four equal pieces, covering them with a clean kitchen towel to prevent drying. Allow the dough to rest for 30 minutes.

After resting, take one piece of dough, flatten it slightly, and dust it lightly with flour. Using a pasta machine set at the widest setting, roll the dough through. Fold it in half and pass it through the machine several times to achieve a smooth texture.

Gradually reduce the roller settings on your pasta machine, making the dough thinner with each pass. Aim for a thickness of 3 or 4 for fettuccine. Let the sheets dry for about 30 minutes before cutting them into fettuccine noodles.

Bring a large pot of salted water to a rolling boil. Gently add the freshly cut fettuccine noodles into the boiling water. Cook for 3-5 minutes until they float, indicating they are done. Drain and toss with your favorite sauce.