These noodles are very difficult to find in a regular grocery store. I decided to make them homemade. You can make this up to a day ahead before using them. Fresh spinach to make my Spinach Lasagna. Enjoy!
Note: You can use this recipe for a pasta machine as well
Wash the Spinach by rinsing several times under water. Strain
Take the wet leaves and place in a pot covered. Cook until wilted. You do not need to add more water. The wet leaves will do. Rinse and cool under cold water and strain well. Squeeze a little water out.
Place spinach,eggs,oil,and salt in a blender and puree mixture.
Take the 2 cups of flour and place in bowl. Make a well in the center of the flour.
Pour spinach mixture in to well,and mix with a fork. If it is dry. Add a little water at a time to get an elastic, but not sticky dough. If to sticky add more flour etc.
Place on floured surface and knead for 10 minutes,and let the dough rest for 10 more minutes. Cut dough in half. Roll dough half out on lightly floured surface, in a 13x12 inch rectangle. You can trim the edges with a knife to make a perfect rectangle,and reserve dough for other batch. With a knife cut Dough in to 2 inch wide noodles. Place on a rack for at least 10 minutes before cooking.
In a wide pan bring water to a rapid boil. Add a tablespoon of olive oil,and a tablespoon of salt to water. Boil for about 20 minutes. Rinse under cold water and place between wax paper or parchement paper. You can refrigerate up to 24 hours,or use right away.