Green Noodles

Yield: 7 cups or 1 pound

Ingredients

• 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

Instructions

1. In a 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 for 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.