Wash spinach; drain.
Cover and cook with just the water that clings to leaves, 3 to 10 minutes.
Rinse spinach with cold water; drain.
Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container.
Cover and blend on medium speed until smooth, about 20 seconds.
Make a well in center of flour in large bowl.
Add spinach mixture; mix thoroughly.
(Sprinkle with few drops water if dough is dry; mix in small amount flour if dough is sticky.) Gather dough into ball.
Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes.
Let stand 10 minutes.
Divide dough into 4 equal parts.
Roll dough, one part at a time, into paper-thin rectangle on well-floured cloth-covered board (keep remaining dough covered).
Loosely fold rectangle lengthwise into thirds; cut crosswise into '/i-inch strips.
Unfold strips and place on towel until dry, at least 30 minutes.
Heat water to boiling; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles.
Cook until almost tender, 5 to 7 minutes; drain.
1 package (10 ounces) frozen spinach can be substituted for the fresh spinach.
Cook as directed on package; drain.
Food Processor Directions: Place cooked spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in workbowl fitted with steel blade.
Cover and process until smooth, about 15 seconds.
Continue as directed.