1 (10 oz.) pkg. fresh spinach
3 c. sifted all-purpose flour
4 eggs
Cornmeal
1/4 c. sweet butter
6 tbsp. grated Parmesan cheese

Cook spinach according to package directions; cool. Place flour in bowl; add eggs and mix well with hands. Slowly add 2 tablespoons spinach water, then chopped spinach. Knead well. Dough must be very firm.

Divide into 3 sections. Roll out on a floured board to a very, very thin sheet. Place on a towel and let stand for 20 minutes. Fold 1 sheet at a time to about a 2-inch strip. Cut in 1/4-inch wide noodles. Gently lift noodles to a platter. Sprinkle with a little cornmeal and set aside until ready to cook. Cook; drain. Add butter and cheese and a little sauce of your choice. Stir. Cover until ready to serve.