Add the flour, fresh spinach and salt to a food processor, and process until the mixture forms a dough. If it is too dry to come together, add a little more spinach. If it’s too sticky to handle, add just a touch of flour.

Dump the dough onto a clean countertop and knead several times until the dough is smooth, and there are no more white streaks from the flour. Form it into a ball and leave it on the counter, under a bowl (so it doesn’t dry out), until your pasta sauce is ready and it’s time to boil the pasta.

To cook the pasta, fill a large pot with water and salt it liberally. Bring it to a boil.

Using a clean pair of kitchen shears, start snipping pieces of dough off the sides of the ball into the boiling water. Try to keep them about the same size. Mine were about one-fourth inch wide and one inch long. (Don’t worry too much about making them look pretty.)

Boil for about three minutes. The pasta will float to the top of the water when it’s done. Drain the pasta and add it to your sauce. Serve immediately.