Reviewed: May 22, 2012

Semolina flour is a MUST when making pasta! Makes kneading, rolling, and shaping of the pasta waaay easier. So happy to find this recipe as already made spinach pasta seems to have disappeared from the market in my area. Fresh is always better anyways;)

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Reviewer:

Sara Musseid

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Reviewed: Mar. 19, 2012

This is a really good recipe that can be used to make a good, hearty dinner or lunch. If you want to use fresh spinach, make sure you blanch them, squeeze out the water very well, and then measure 1.5 cups. Since fresh spinach will shrink a lot when blanched, use about 3 cups of fresh leaves(rough guess). If you want to make ravioli with them, stuff it with ricotta cheese (that is well drained) and make sure to rollthe dough out paper-thin!!! Wonderful recipe.

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Reviewer:

miekai

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

These are the only noodles that have turned out well for me. My blender wasn't powerful enough so I'd suggest a food processor. These were easy but be sure to allow plenty of time for rolling and drying. My daughter and I had fun making these together. Thank You!

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Reviewer:

Trish

Reviewed: Feb. 12, 2012

i used this recipe more as a "jumping off" guide, using what i had on hand. 4 egg yolks took the place of two eggs, which meant that i only needed 1 1/2 cups flour. i mixed the dough right in the processor (no need to dirty another bowl!) and kneaded lightly. i rolled the dough very thin, and cut it into skinny ribbons. cooking the noodles only took about 3 minutes (15 minutes would have yielded mush.) my only regret is that i didn't make a better sauce for these wonderful noodles!

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Reviewer:

3MCMRMOM

Cooking Level: Expert

Reviewed: Jun. 8, 2011

Delicious!!! Sooo good! I subbed about 1.5 cups cooked and drained fresh spinach instead of the frozen stuff. I also used about half whole wheat flour and added a few dashes of salt. For me, it took a lot more flour to get the dough to reach a firm/non-sticky consistency. I also used a pasta maker, and the noodles turned out perfect! The key to making noodles with the pasta maker is use lots of flour to prevent clogging/sticking! Was amazing served with the basil cream sauce from this site. Be aware that it will probably take more time than it says it does for your first attempt at noodle making, but on the other hand, it definitely didn't take me hours on end like some of the other reviewers. It's very doable in about 30 min hands on (excluding rest and dry times). Thanks for this one!!! :)

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Reviewer:

kchris

Reviewed: Mar. 21, 2011

I MADE THESE NOODLES YESTERDAY. I HAVE BEEN WANTING TO TRY IT. I DID HAVE TO USE A LOT MORE FLOUR THAN THE RECIPE CALLED FOR. IT WOULD'T GO THROUGH THE PASTA MACHINE RIGHT WITHOUT ADDING MORE FLOUR. I KEPT THINKING WITH THAT MUCH FLOUR THEY MIGHT BE TOUGH. I COOKED THEM FOR SUPPER AND THEY WERE DELICIOUS. THE ONES I COOKED FOR SUPPER I DIDN'T LET DRY VERY LONG BUT THE REST OF THEM I DRIED. THEY WERE A LOT OF WORK. IT MUST HAVE TAKEN 2 1/2 HOURS TO MAKE THEM. I PUT THE SPINACH AND EGGS IN THE FOOD PROCESSOR AND PROCESSED THEM A LONG TIME BUT WHEN I PUT THE NOODLES THROUGH THE PASTA MACHINE I HAD TO PULL EACH NOODLE APART. THERE WAS A LITTLE SPINACH HOLDING THEM TOGETHER. NEXT TIME I WILL PUT THE SPINACH AND EGGS IN MY VITA MIX. THAT MIGHT WORK BETTER. WILL MAKE THESE AGAIN. I THINK THE FIRST TIME WE MAKE ANYTHING IT TAKES MORE TIME. WE FIGURE OUT EASIER WAYS TO DO IT THE MORE WE TRY. DONALEE2

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Reviewer:

phyl32

Reviewed: Aug. 17, 2010

So much fun to make! My kids had a blast with these, and because of that, ate them all! We used a cup of whole wheat flour, and the rest white. I am pretty sure we used more than called for- it took a well floured table to roll these out, and we floured the top of the flattened dough, too, before we rolled them up and cut them. Our noodles were about a foot long, and held together great in the pot. We made our own basil puree from a recipe on this site, and it went really well with the noodles.

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 23, 2010

I made this into butternut squash ravioli, and these noodles were hearty and filling. I used whole wheat flour but otherwise followed the recipe. Served with an easy Parmesan sauce: 2 tbsp of flour, 2 cups skim milk, 1 tbsp melted butter, cooked on medium and stirred constantly until thickened. When thick add 6tbsp parm. The parm sauce went perfect with these noodles, but not with my squash filling. :)

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Reviewer:

franybanany

Reviewed: Mar. 18, 2010

I used fresh spinach instead of frozen, and it took a heck of a lot more flour than called for to make the dough not sticky. When I tried to cook them they didn't really hold together-- my lovely long noodles fell apart in to 1-3 inch lengths. Perhaps I will try again, but my first attempt was unsatisfactory.

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