Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Ensure all moisture is removed from the spinach.
Place blanched spinach and eggs into a cambro (for use with an immerson blender) or into a vitamix blender.
Blend, while constantly attended, until thoroughly combined and smooth.
Place flour into the bowl of a stand mixer, fitted with a dough hook attachment.
Mix on low speed, carefully adding spinach and egg mixture, in batches, into the flour.
Continue mixing until the dough forms a cohesive ball, about 4-5 minutes. The dough should yield slightly when poked.
Wrap the dough ball tightly in plastic. Cover, label, date and store refrigerated.