In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough.
On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/.16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices.
Separate the slices and let rest on a clean towel for at least 1 hour.
Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.
Originally Submitted
4/7/2010
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