Use a blender or immersion blender to incorporate the spinach with the eggs and oil. You should have tiny specks of spinach at the end.
Sieve together the flour and salt onto a bowl.
Make a hole in the center and add the spinach mix in there.
Start mixing with a spatula or your hands from the centre, slowly incorporating the dry ingredients. When the spatula doesn't help anymore, use your hands to bring the dough together. Alternatively, place all the ingredients inside the bowl of a food processor and process until homogeneous. You can adjust the texture by adding more water or flour as needed.
Wrap the dough in beeswax wrap or cling film and let it rest in the fridge for 30 minutes or up to 24h.
Divide the dough in 3 and roll out one section at a time, leaving the others covered as you work. Use a rolling pin first until you get to a thickness that can go through the thickest setting in your pasta machine.
Pass the dough through the thickest setting and then make it thiner and thiner. About halfway through fold the dough in 3 (as seen in the video). This strengthens the dough and helps achieve that al dente texture when cooked. Start over again from the thickest setting and roll it until you get to 1mm thick. For me it was in setting 6 out of 9 available.
Flour the sheet on the top and bottom and pass through the pasta cutter or fold it and slice. It's important to flour it or it will stick.
If you're going to keep it in the freezer then roll each portion into a loose nest and place on a floured dish. Make sure they're not touching each other. Freeze overnight and after that, you can place them all inside a container touching each other to save space; they won't stick now that they're frozen. Alternatively, if you're going to consume the pasta straight away, hang it from a pasta hanger or a rolling pin secured at the side of a table. Leave them hanging for 30min and then cook in salty boiling water for 1-2min (same time for frozen). It's that quick with fresh homemade pasta.