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Unique Spinach Noodles

Read Reviews (15)

"These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself." — McKenzie Delling

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Measuring All-Purpose Flour

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Types of Salt

Original recipe makes 2 - 4 servings Change Servings

1 1/4 cups torn spinach leaves
2 tablespoons water
1 egg

1/2 teaspoon salt
1 1/4 cups all-purpose flour

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Directions

Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

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Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2011

We really enjoyed these! Just a couple tips for anyone using a pasta maker to prepare these noodles (as I did). First- I didn't cook down the spinach. I used a food processor to chop the spinach and then added the water, egg, and flour and blended the dough. This saved on pans/prep time. I plan to do it this way again next time, however, I will omit the water or add more flour in order to create a more dry dough. Otherwise- flavor was very good. Thanks for sharing the recipe!

—DarcieA

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Most Helpful Critical Review

Jul 25, 2008

Squeeze all the water out, and chop the cooked spinach as finely as possible. Add beaten eggs for the moisture component - this will make a much better noodle.

—MAREMOSSO

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23 Ratings

Jan 28, 2011

My first attempt at homemade noodles! I followed DarcieA's advice - used my food processor, did not cook the spinach and did not add any water. I rolled out by hand and cut with my pizza cutter (without rolling first). I let air dry for a bit and then bundled into individual serving sizes, placed on a parchment lined baking sheet and froze (placed in plastic bags once frozen). To cook, I got my water good and boiling and dropped the pasta in frozen, it took mine just a bit over 3 min to cook. I loved it but found it too thick, I may need to invest in a pasta machine to get it thin enough :-) Cant wait to try this again! Its such a pretty green color!

—Justus&Dane's Mom

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May 20, 2005

Tasty noodles don't really taste like spinach so my kids liked them too!

—DARCYNSAM

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Mar 23, 2009

Excellent recipe :) it made a fantastic tuna noodle cassarole. I had lost my great grandmother spinach Amish Noodle recipe and this one came very close to the one I lost. There is still one ingredient that is missing but I cannot remember what it was. Anyone out there have any ideas?

—Sanacerra

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Sep 15, 2010

i followed the instructions exactly, and they came out great! very tasty

—SINFONY_STAR

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Feb 12, 2007

Worked out really well.

—Shannon

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Mar 28, 2011

Very good and surprisingly easy. Just to note, the way the recipe was worded, I thought that perhaps 1 & 1/4 cup of flour was an overestimation so I added flour very slowly. You don’t need to be as careful as me. It was a very dry day when I made these, and I definitely used over a cup and a quarter. Next time, I’d add the total flour, and then slowly work in more until the dough was manageable. Thanks for the recipe!

—LMF443

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Nutrition

Calories
324 kcal
16%

Carbohydrates
60.5 g
20%

Cholesterol
106 mg
35%

Fat
3.3 g
5%

Fiber
2.5 g
10%

Protein
11.8 g
24%

Sodium
633 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Unique Spinach Noodles

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 324
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.9g 5 %
Cholesterol 106mg 35 %
Sodium 633mg 25 %
Potassium 222mg 6 %
Total Carbohydrates 60.5g 20 %
Dietary Fiber 2.5g 10 %
Protein 11.8g 24 %
Sugars 0.5g
Vitamin A 38 %
Vitamin C 9 %
Calcium 6 %
Iron 46 %
Thiamin 64 %
Niacin 56 %
Vitamin B6 7 %
Magnesium 13 %
Folate 106 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.