Meat Sauce: Cook and stir sausage until light brown; drain. Stir in remaining
ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally,
Green Noodles: Remove root ends and imperfect leaves from spinach. Wash several
times in water, lifting out each time; drain. Cover and cook with just the water
that clings to leaves until tender, 3 to 10 minutes. Rinse spinach with cold water;
Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container.
Cover and blend until pureed, about 20 seconds.
Make a well in center of flour. Add spinach mixture; stir with fork until mixed.
Sprinkle with a few drops water if dry; mix in small amount of flour if sticky.
Gather dough into a ball. Knead on lightly floured cloth-covered board until smooth
and elastic, about 5 minutes. Let stand 10 minutes.
Divide dough into halves. Roll one half into a 13 x 12-inch rectangle; cut rectangle
into 6 (13 x 2-inch) strips.
Repeat with remaining dough. Spread strips on rack; let stand 30 minutes.
Heat water to rapid boil; stir in 1 tablespoon salt, 1 tablespoon oil and the
noodles. Cook uncovered over medium heat until nearly tender, 15 to 20 minutes.
Drain; rinse with cold water. Place in single layer between sheets of wax paper.
Cheese Filling: Toss all ingredients together.
Creamy Sauce: Heat butter over low heat until melted. Blend in flour, salt and
nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove
from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute;
cover and keep warm. If sauce thickens, beat in small amount of milk. Sauce should
be the consistency of heavy cream.