Grind the spinach with a blender, adding the egg and salt. Add a little flour and knead the elastic dough. Roll it into a thin layer, sprinkling with flour. Next, cut the dough as you like. Usually I cut into strips 5-7 cm wide. Sprinkle each strip well with flour. Put the strips on top of each other and cut. Here again, your choice of slicing. I usually cut very thinly, but then I decided to experiment and cut the noodles wide. About 8-10 mm. Put the noodles on paper and leave them to dry. Ideal to leave for a day. Then I left for 4 hours.
Boil the noodles in salted water until tender. Enjoy your meal.