Reviewed: Feb. 27, 2012

I am excited to try this recipe. I am going to try adding some fresh basil with the spinach to give it some more flavor...and also follow DarciA's advice on using the food processor...plus it will reduce the amount of nutrients taken out of the spinach and basil by omitting the boiling technique...this is one you can probably have fun with. Thanks for sharing!!!

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1 user found this review helpful

Reviewer:

Chelle02

Reviewed: Aug. 2, 2011

Very yummy noodles! I made them to serve with homemade stroganoff and my boyfriend and I loved it!

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4 users found this review helpful

Reviewer:

Niroszyckame

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Cooking Level: Intermediate

Living In: Slave Lake, Alberta, Canada

Reviewed: May 24, 2011

So easy and so good. A great way to get a serving of veggies.

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5 users found this review helpful

Reviewer:

Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: 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!

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7 users found this review helpful

Reviewer:

LMF443

Cooking Level: Intermediate

Reviewed: Feb. 23, 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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6 users found this review helpful

Reviewer:

Magpie

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: 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!

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16 users found this review helpful

Reviewer:

Justus&Dane's Mom

Cooking Level: Intermediate

Reviewed: Jan. 6, 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!

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38 users found this review helpful

Reviewer:

DarcieA

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Sep. 14, 2010

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

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9 users found this review helpful

Reviewer:

SINFONY_STAR

Reviewed: Mar. 20, 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?

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12 users found this review helpful

Reviewer:

Sanacerra

Reviewed: 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.

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48 users found this review helpful