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1.
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In a small microwave safe bowl combine the spinach and water and microwave for 90 seconds.
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2.
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Drain any excess water from the spinach (whatever comes out naturally, you dont have to press any extra water out of the leaves) and puree in the food processor.
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You may have to scrape down the sides of the food processor bowl a few times.
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3.
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Add the eggs and oil to the food processor, and mix until combined.
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4.
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Add the rest of the ingredients to the food processor and mix one final time.
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The dough is ready when it has formed a ball.
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You may have to scrape down the sides of the food processor a few times in this step, too.
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5.
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Once the dough is mixed, roll it out on a lightly floured surface to about 1/16 to 1/8 inch thick.
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Ive found it to be quicker to do this in three smaller batches.
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6.
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Slice the dough into long strips with a pastry or pizza cutter.
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7.
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Bring a large pot of water to a boil.
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Once water is boiling, add a couple handfuls of the freshly cut pasta.
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Be careful not to over fill the pot.
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Stir to make sure none of the noodles are sticking together.
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8.
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The pasta will float to the top when it is finished cooking.
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This will take 5 minutes or less so keep your eye on the pot as it cooks.
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Remove the pasta from the pot of water with a slotted spoon, and repeat cooking any remaining pasta.
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Recipe inspiration: Egg Noodle recipe from The Gluten Free Gourmet Cooks Comfort Food, by Bette Hagman.
