Green Noodles


  • 2 1/2 cups tightly packed torn spinach leaves
  • 1/4 cup water
  • 2 eggs
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour


  1. 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.
  2. On floured surface, roll half the dough at a time into an 18 x 15-inch rectangle. Let stand for 20 minutes.
  3. Roll up loosely. Slice 1/4 inch wide; unroll. Cut into desired lengths. Spread out on racks; dry 2 hours.
  4. Cook, uncovered, in boiling salted water or soup for 10 to 12 minutes.
  5. If not cooked immediately, store, covered, in the refrigerator.

Yield: 7 cups or 1 pound