- 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
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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.