Place egg yolks in a small dish, and the egg whites in measuring cup (you'll only use 1/4 cup of the egg whites). Set aside.

To prepare the spinach, steam the spinach until tender and wilted, about 8 minutes. Drain, allow to cool in steamer basket. Once cool enough to handle, squeeze out excess water with hands. Lay out onto a clean kitchen towel, and press out the remaining water. Using an immersion blender or blender, add spinach and pulse until puree.

Add egg yolks and puree for about 10 seconds until completely smooth. Add ¼ cup of the egg whites (discard the rest), the oil, and pulse until combined.

In a large bowl whisk together 1 cup of the flour, gum and salt. Pour in the spinach mixture and mix until smooth and a sticky dough forms. Turn dough out onto floured surface (use remaining ¼ cup) and a knead flour into dough until it is no longer sticky.

Once the dough is mixed, shape into a ball, cover tightly with plastic wrap, and let to sit at room temperature for 30 minutes. This will allow the flours to hydrate and creates a smoother dough, less prone to cracking when rolling out.

Since the scraps do not re-roll well, divide dough into 3 and roll out, cutting into desired shapes.

Boil pasta in salted water, and test after 8 minutes. This pasta tends to cook faster than plain egg noodles, due to the extra moisture content from the spinach.

If desired, freeze any uncooked (cut) pasta on a baking sheet (not touching each other). Once solid, you can combine it all together into one container and freeze for up to 3 months.