|Tightly packed torn spinach leaves||2 1⁄2 Cup (40 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
In covered pan cook spinach in water till very tender (it cooks down to about 1/2 cup); cool.
Place steel blade in work bowl; add un-drained spinach, eggs, and salt.
Process till smooth.
Add flour; process till a ball forms, On floured surface roll half of the dough at a time to an 18x15-inch rectangle.
Let stand 20 minutes.
Slice, cut, dry, and store or cook.