Unique Spinach Noodles Recipe - Allrecipes.com
Unique Spinach Noodles Recipe

Unique Spinach Noodles

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 - 4 servings Change Servings
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Directions

  1. Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
  2. 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.
  3. 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!

 
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.

 

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!

 
May 20, 2005

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

 
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?

 
Sep 15, 2010

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

 
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!

 
Feb 24, 2011

I added garlic, and put all the ingredients in a food processor therefore skipping the part about putting the spinach in a sauce pan let dry for an hour

 

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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.

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