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.

Recipe Summary

Servings:
2
Yield:
2 - 4 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.

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  • 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.

Nutrition Facts

324 calories; protein 11.8g 24% DV; carbohydrates 60.5g 20% DV; fat 3.3g 5% DV; cholesterol 93mg 31% DV; sodium 633.2mg 25% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2011
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! Read More
(79)

Most helpful critical review

Rating: 1 stars
07/25/2008
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. Read More
(63)
35 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/06/2011
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! Read More
(79)
Rating: 1 stars
07/25/2008
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. Read More
(63)
Rating: 5 stars
01/28/2011
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! Read More
(37)
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Rating: 4 stars
05/20/2005
Tasty noodles don't really taste like spinach so my kids liked them too! Read More
(19)
Rating: 5 stars
03/23/2009
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? Read More
(15)
Rating: 4 stars
02/24/2011
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 Read More
(12)
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Rating: 5 stars
03/28/2011
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! Read More
(11)
Rating: 5 stars
09/15/2010
i followed the instructions exactly and they came out great! very tasty Read More
(11)
Rating: 5 stars
02/12/2007
Worked out really well. Read More
(10)
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