In the bowl of a food processor, combine flour, salt, cabbage puree and egg whites until a loose dough forms. Turn the dough out onto a floured board and knead to form a ball. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
Divide the dough into 4 pieces. Roll each piece into a thin cylinder. Divide the cylinder into 8 even pieces. Wrap each piece around a dowel in a spiral and roll to flatten.
In a large pot of boiling water, cook pasta for about 3 minutes until al dente. Serve with sauce of choice.