(This recipe & tips provided by my friend Karina Plecker)
Bunch fresh spinach.
2-3 c. Red Mill all-purpose GF flour
6 t. Xanthin gum powder
2 T. Oil
Pinch of salt
In food processor purée spinach, add 2 c. flour and xanthin gum, cut in until spinach and flour are evenly mixed.
Change blade to dough blade or mixer with dough hook. Add the rest of the ingredients and knead until a firm, slightly tacky ball forms (add flour as needed to firm dough).
Separate into small pieces and roll out into thin sections.
Cut into noodles with pizza cutter or noodle press.
Tips: I use my food processor to mix the dough with a dough blade. I also have a pasta roller attachment for spaghetti and fettuccine noodles. I let them dry slightly before cooking. It takes about 4 minutes to cook them.