In covered pan cook spinach in water until tender (it cooks down to about 1/2
cup); cool. Place steel blade in work bowl of food processor; add undrained spinach,
eggs, and salt. Process until smooth. Add flour; process until ball forms.
On floured surface, roll half the dough at a time into an 18 x 15-inch rectangle.
Let stand for 20 minutes.
Roll up loosely. Slice 1/4 inch wide; unroll. Cut into desired
lengths. Spread out on racks; dry 2 hours.
Cook, uncovered, in boiling salted water or soup for 10 to 12 minutes.
cooked immediately, store, covered, in the refrigerator.