Spinach & Garlic Noodles

1. In a small microwave safe bowl combine the spinach and water and microwave for 90 seconds.

2. Drain any excess water from the spinach (whatever comes out naturally, you don’t have to press any extra water out of the leaves) and puree in the food processor. You may have to scrape down the sides of the food processor bowl a few times.

3. Add the eggs and oil to the food processor, and mix until combined.

4. Add the rest of the ingredients to the food processor and mix one final time. The dough is ready when it has formed a ball. You may have to scrape down the sides of the food processor a few times in this step, too.

5. Once the dough is mixed, roll it out on a lightly floured surface to about 1/16 to 1/8 inch thick. I’ve found it to be quicker to do this in three smaller batches.

6. Slice the dough into long strips with a pastry or pizza cutter.

7. Bring a large pot of water to a boil. Once water is boiling, add a couple handfuls of the freshly cut pasta. Be careful not to over fill the pot. Stir to make sure none of the noodles are sticking together.

8. The pasta will float to the top when it is finished cooking. This will take 5 minutes or less so keep your eye on the pot as it cooks. Remove the pasta from the pot of water with a slotted spoon, and repeat cooking any remaining pasta.

Recipe inspiration: Egg Noodle recipe from “The Gluten Free Gourmet Cooks Comfort Food”, by Bette Hagman.