|All purpose flour||4 Cup (64 tbs)|
|Eggs||2 Large, beaten|
1. Wash spinach and place in heavy saucepan. Do not add water; cook only in moisture remaining on leaves from washing. Partially cover and cook 5 minutes, stirring occasionally with a fork.
2. Drain spinach, press out the water, chop it, and force it through a sieve; or drain, press out water, and puree in an electric blender. It should retain its fresh green color and become a smooth puree. If the puree is very wet, heat it in the saucepan, about a minute, over very high heat to evaporate some of the moisture. Allow it to cool.
3. Sift the flour and salt into a large mixing bowl. Make a well in the center of the flour and put the beaten eggs and pureed spinach in it. Mix gradually with one hand, or with a fork, until the paste is well blended. If the mixture is too dry, add some water until it forms a ball. If the dough is too sticky, add more flour.
4. Knead the dough at least 12 minutes, until it is smooth and elastic. Divide dough in 4 pieces and roll out to 1/16-inch thick. Cut the sheets of dough into 4 x 2-inch rectangles, or longer if desired. The dough may also be cut in squares. Let cut pieces of dough dry on towels for an hour. If not using immediately, store at room temperature.