Spinach Fettuccine with Tuna Sauce

Cooked spinach in large saucepan of boiling salted water until tender, about 3 minutes. Drain in colander; rinse under cold running water to cool. Squeeze spinach with hands to remove as much moisture as possible.

Purée spinach and eggs in food processor or blender until smooth.

Place semolina flour in shallow bowl; make a well in center. Add spinach purée, oil, and a pinch of salt to well. Work flour gradually into wet ingredients, until dough forms a rough ball. Turn onto surface lightly floured with semolina flour. Knead, adding flour as necessary to prevent sticking, until dough is smooth and elastic, about 10 minutes. Cover with a damp towel; let rest 30 minutes.

Make Tuna Sauce.

Heat 5 quarts water to boiling with 2.5 tablespoons salt.

Divide pasta dough into 3 equal portions; keep two portions covered with damp towel. Roll one portion of dough through widest setting of pasta machine. Continue rolling through progressively narrower settings until next to thinnest setting is used; cut pasta into 1/4-inch wide strips. As pasta is cut, spread on kitchen towels; let dry at least 5 minutes before cooking.

Cook pasta in the boiling water until al dente, tender but firm, 30 seconds to 5 minutes, depending on dryness of pasta. Drain thoroughly in colander; transfer to warm large platter. Pour tuna sauce over pasta; sprinkle with parsley to serve.