The link that is attached will show you step by step pictures for making these noodles. They are wonderful, easy and taste great. All of my children loved them. Such a good use for extra spinach.
Spinach Noodles - (From The Enchanted Broccoli Garden)
1 lb Spinach
2 1/4 c Flour
1 Large egg - room temperature
Wash spinach, drain and chop coarsely
Cook over high heat in large skillet, until limp - do not add any more water
Puree in blender
Put flour in bowl - make a "well" in the center
Beat egg - add to center of flour
add pureed spinach to center of flour
Stir with fork till mixed well. If real sticky add some flour (dough is quite soft)
Knead dough with hands, again adding flour if way to sticky, until smooth
*Depending on the water content of cooked spinach, and egg size, you may find that you are adding 1 cup or more of flour. Just remember, you want to be able to handle the dough but you do not want it to be stiff.
Rest dough for 1 hr (I accidentally skipped this, and it worked just fine)
Split dough into two balls
Spread flour, heavily, on counter, dough will be coated as you roll it out
Roll dough, flipping over often to keep it from sticking on counter, add flour if needed to counter
Roll as thin as you can (1/8")
Cut with sharp knife in the width you want, I use very very narrow
These noodles will get thicker when cooked, so thinner is better
cook fresh, or hang and dry for later use.