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."
Total TimePrep: 20 min. + standing Cook: 15 min.
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 large 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 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.
Nutrition Facts1 each: 188 calories, 2g fat (1g saturated fat), 71mg cholesterol, 450mg sodium, 34g carbohydrate (1g sugars, 3g fiber), 8g protein.
Originally published as Spinach Noodles in Taste of Home April/May 1995