Squeeze excess liquid from thawed spinach. Pulse in a food processor.
In a large bowl, using an electric hand mixer on medium speed with dough-hook attachments, combine flour, eggs, olive oil, salt and spinach. Mix until just combined.
On a floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as necessary. Wrap dough in plastic and allow to rest for 15 minutes.
Working with 1/2 of dough at a time, roll out on a floured surface until very thin. Transfer dough to a cutting board and use a sharp knife or pizza cutter to make 1-inch-wide strips. Slice strips at 1 1/2-inch intervals, creating small rectangles. Pinch centers of rectangles together to make bow-tie pasta. Let pasta dry for 24 hours on a floured towel or wire rack.
Cook pasta in salted boiling water until al dente, about 5 minutes, then serve with your favorite sauce.