In a large bowl stir together 2 cups of the flour and the salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, spinach, and oil. Add to flour mixture; mix well.
Sprinkle a clean kneading surface with the remaining 3/4 cup flour. Turn dough out onto floured surface. Knead dough until smooth and elastic (8 to 10 minutes total). Cover and let dough rest for 10 minutes.
Divide dough into four equal portions. On a lightly floured surface, roll each portion into a 12-inch square (about 1/16 inch thick). If using a pasta machine, pass each portion through the machine according to the manufacturers directions until dough is 1/16 inch thick. Let stand, uncovered, about 20 minutes. Cut as desired.
To serve pasta immediately, cook according to the chart on page 000.
To store cut pasta, hang it from a pasta-drying rack or clothes hanger, or spread it on a wire cooling rack. Let pasta dry overnight or until completely dry. Place in an airtight container and chill for up to 3 days. Or dry the pasta for at least 1 hour and place in a freezer bag or freezer container; freeze for up to 8 months.