Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Ensure all moisture is removed from the Swiss Chard.
Place Swiss Chard 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 Swiss Chard 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.
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