Place the soft boiled spinach into a mill with 3-4 tablespoons water and turn it into a paste. Mix the bread flour and salt together in a bowl.
Add 120 ml water to the spinach, mix in the flour over two turns, and gather it together in a lump.
Lightly dust a sanitized kitchen counter with cake flour, and knead the dough for about 10 minutes. Do it properly until it loses the dry texture.
Wrap the kneaded dough in a wet wrung out paper towel and let sit at room temperature for 30 minutes or more. Store it in the fridge if you are going to let it sit for several hours to prevent it from drying out.
Lightly knead once more in order to mix throughout. Roll it out thinly with a rolling pin. Keep it up until it's about 5 cm thick.
Fold up the thinly spread dough like a folding fan, and finely cut. Dust the cut noodles with flour in order to keep them from sticking.
Add 1 tablespoon salt to a generous amount of hot water, and boil for 4-6 minutes, depending on the thickness. Drain the water and coat in 1 tablespoon olive oil.
Story Behind this Recipe
This is my variation on a recipe that I learned at cooking class!
Using lots of dusting flour when you fold the dough will make it easier to cut, and keep it from sticking together.