A very workable, flexible, pasta dough is a good thing to know how to make and this one worked beautifully for sheets of lasagne. I departed from the traditional Bolognese recipe and came up with my own pasta dough.
1C semolina flour
1C all purpose flour
2T cooked spinach
1T olive oil
Mix the two flours together on your working surface and make a large well in the center. Add finely chopped cooked spinach to the center, then add a tablespoon of olive oil, and finally add the raw eggs. With a fork, start mixing the ingredients in the center of the flour.
Next, start incorporating the flour in the center into the egg spinach mixture. When it thickens up, take your hands and scoop all the flour towards the center and mix the ingredients with your hands. It's a sticky, messy process and for that reason, I failed to stop and take photos of it.
Once the dough is close to forming one cohesive ball, start kneading it until it becomes smooth and elastic. This should take 5-8 minutes. Let it rest for 20 minutes, then knead again and divide into smaller pieces for use in a pasta machine.