Cheese & Noodle Toss

Directions

1. 1
   In a large bowl combine edam cheese, swiss cheese, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt.
2. 2
   Cover and chill for 2 to 3 hours.
3. 3
   For noodles, in a small mixing bowl combine the egg, parmesan or romano cheese, milk, and half teaspoon salt.
4. 4
   Stir in spinach.
5. 5
   Stir in enough of the flour to make a stiff dough.
6. 6
   cover; let stand for 10 minutes.
7. 7
   On a floured surface roll dough to a 20 x 16 inch rectangle.
8. 8
   Let stand, uncovered, for 20 minutes.
9. 9
   Cut into desired lengths.
10. 10
    Spread out and let dry o a rack at least 2 hours.
11. 11
    Drop noodles into a large amount of boiling salted water.
12. 12
    Cook, uncovered, for 20 minutes.
13. 13
    Cut into desired lengths.
14. 14
    Spread out and let dry on a rack at least 2 hours.
15. 15
    Drop noodles into a large amount of boiling salted water.
16. 16
    Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain.
17. 17
    In a large salad bowl combine the noodles and chilled cheese mixture; toss lightly.