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1
Put spinach and salt in blender. Pulse a few times until finely chopped, not totally a clear liquid.
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2
If cooked mashed carrots 1 1/2 cups, if cooked mashed sweet potatoes, 1 1/4 cups.
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3
(The salt brings out the water in the spinach).
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4
In large bowl, add flour.
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5
Make a well in the middle, a deep hole.
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6
Add beaten eggs, margarine and spinach mix (or carrot or sweet potato mix.).
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7
Fold the flour in all four direction over the well.
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8
Then add the water.
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9
Keep folding the flour over and over.
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10
If it is too wet, add 1/4 cup flour. Then use hands to mix.
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11
Knead dough with the back of your palms until it becomes smooth. If it is sticky, add a little more flour.
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12
Form into a large ball and place in a bowl.
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13
Cover and let rest for about 10 to 15 minutes.
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14
Divide dough, into 3 portions. Turn out each portion on a floured board, roll to.
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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.
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16
Into 1/2 inch wide noodles. You can dry in the air, I prefer to dry on a tray in the oven at 200u00b0F--it is faster. I turn the noodles a few times before they are dry.
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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.
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18
Store in a air tight container.
