Green Noodles

Wash spinach.

Place into a heavy saucepan. Do not add water. Cook only in the moisture remaining on the leaves from washing. Partially cover and cook 5 minutes, stirring occasionally with a fork. Drain spinach, pressing out water and chop finely.

Mix flour and 1/2 teaspoon salt in a bowl, making a well in center. Add eggs, one at a time, mixing slightly after each addition. Add the chopped spinach and mix well.

Turn dough onto a lightly floured surface and knead until smooth, adding flour if needed to make a stiff dough.

Divide dough in half.

Lightly roll each half into a rectangle, about 1/8-inch thick. Cover and let stand for 1 hour.