Preparation:
combine spinach, egg, and salt in a bowl. Gradually stir in flour and then knead, on floured surface, until smooth. Cover and let rest for 1/2 hour. On floured surface, with rolling pin, roll dough until it is very thin. Let dry, uncovered, until it loses all stickiness, but is not dry or brittle. Fold it over several times and cut into narrow strips. Separate strips with your fingers and let noodles dry thoroughly. Store in closed container for future use or use immediately.
To cook: Drop in boiling salted water or stock and boil gently for 5 minutes. Drain at once. Add a dollop of margarine and stir gently to prevent cooked noodles from sticking together.
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