Spinach Noodles Recipe

5 1 1
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Spinach Noodles Recipe

Read Reviews
5 1 1
Publisher Photo
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."
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 15 min.

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 eggs
  • 1 teaspoon salt
  • 2 cups all-purpose flour

Directions

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

Nutritional Facts

1 each: 188 calories, 2g fat (1g saturated fat), 71mg cholesterol, 450mg sodium, 34g carbohydrate (1g sugars, 3g fiber), 8g protein.

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  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 eggs
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  1. 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.
  2. 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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Donalee2 User ID: 1654265 199050
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."

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