For the pasta:

1. Steam spinach lightly, just until it’s wilted. There shouldn’t be any excess water when it’s done, but it there is, squeeze it out. 
2. Transfer to blender or food processor with eggs and pulse until smooth
3. In a bowl, combine flour and salt
4. Pour spinach/egg mixture over flour, and combine
5. When well combined, transfer the dough to a floured surface. I like to do this with 1/2 of the dough at a time as the whole batch can get rather large and unwieldy
6. Roll until dime-thin – or as thinly as you can. Remember – the flour is there to help keep the dough from sticking to your rolling pin and countertop, but use as little as you can to also keep your dough from becoming tough, rubbery, and difficult to roll out. 
7. Once the dough is thin enough, cut into strips. You can make these as wide or narrow as you please. I aimed for fettuccine width in the pictures shown, and you can see how wide they got after cooking. 
8. Cook noodles in a pot of boiling water for 5-7 minutes if serving immediately, or lay out on a flour sack towel to dry for later. 

To make the sauce: 

1. Mince garlic and sauté in olive oil for 1 minute
2. Add dill weed
3. Add broth and onion powder
4. Simmer until broth reduces by about 25%
5. Combine milk and cornstarch
6. Add to simmering sauce, stirring until thickened
7. Add salt and pepper to taste
8. Add freshly-cooked pasta

To serve: Top with parmesan cheese