Fill a small pot with about 1⁄2 cup cold water and bring to a boil.

Add the spinach and cook until wilted.

Drain and stop the cooking by running under cold water.

Squeeze out as much of the water from the spinach as you can and form it into a compact ball. Chop the ball as thinly as possible.

Place the spinach and eggs in the food processor and process until very fine.

Add the wet ingredients to the flour in a bowl. Using a fork, combine fully.

Take out of the bowl and start kneading the dough until the dough is formed and all the wet ingredients are fully absorbed.

Knead the dough for 3 - 4 minutes and finish by forming into a ball. (If the dough is to dry, add water 1 teaspoon at a time until all the flour is absorbed.)

Wrap in plastic wrap and place in the fridge for 30 minutes.

Remove the pasta from the fridge and cut into 4 or 5 equal pieces.

Using your Kitchen Aid pasta attachment, begin by stretching the pasta. (Video link in post)

After stretching the dough, it is ready to be cut using the fettuccine attachment.

The only difference from above is the wet ingredient is created by pureeing the sweet potatoes.

Add to the flour and follow the same procedure as above.