Imagine homemade noodles that are green! Bernice Smith from Sturgeon Lake, Minnesota reports, "This easy recipe gives 'from scratch' satisfaction even if you've never made noodles."
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 eggs
- 1 teaspoon salt
- 2 cups all-purpose flour
- In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough.
- On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain. Yield: 4-6 servings.
Originally published as Spinach Noodles in Taste of Home April/May 1995, p17
Reviews for Spinach Noodles
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 8, 2011
"I HAVE MADE THESE NOODLES QUITE A FEW TIMES NOW. THEY ARE REALLY GOOD. I PUT HALF WHOLE WHEAT FLOUR IN THEM. THEY ARE VERY TENDER."