Ingredients

Instructions

  1. Put spinach and salt in blender. Pulse a few times until finely chopped, not totally a clear liquid.
  2. If cooked mashed carrots 1 1/2 cups, if cooked mashed sweet potatoes, 1 1/4 cups.
  3. (The salt brings out the water in the spinach).
  4. In large bowl, add flour.
  5. Make a well in the middle, a deep hole.
  6. Add beaten eggs, margarine and spinach mix (or carrot or sweet potato mix.).
  7. Fold the flour in all four direction over the well.
  8. Then add the water.
  9. Keep folding the flour over and over.
  10. If it is too wet, add 1/4 cup flour. Then use hands to mix.
  11. Knead dough with the back of your palms until it becomes smooth. If it is sticky, add a little more flour.
  12. Form into a large ball and place in a bowl.
  13. Cover and let rest for about 10 to 15 minutes.
  14. Divide dough, into 3 portions. Turn out each portion on a floured board, roll to.
  15. about 1/4 inch thickness. Put through a pasta machine if you have one. If not, try to roll out to 1/8 inch thickness and cut.
  16. Into 1/2 inch wide noodles. You can dry in the air, I prefer to dry on a tray in the oven at 200°F--it is faster. I turn the noodles a few times before they are dry.
  17. Note: Some spinach has more water. If it has larger leaves it contains more water than smaller leaves.That is why you need the addition of more flour if needed.
  18. Store in a air tight container.