Unique Spinach Noodles Recipes

Steps:

• 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.

Steps:

• In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. , On a floured surface, knead about 20 times. Wrap in plastic and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.

Steps:

• Bring a large pot of water to a boil.
• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
• Add the spinach to a food processor and process until finely chopped.
• While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
• While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
• Remove the dough from the food processor and knead on a floured surface to form into a ball.
• With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
• With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
• Roll the strips into thick noodles.
• Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
• Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
• Toss with roasted vegetables and pesto and top with basil.
• Enjoy!

Steps:

• 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. Amount Per Serving Calories: 324 | Total Fat: 3.3g | Cholesterol: 106mg

Steps:

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

Steps:

• Put spinach and salt in blender. Pulse a few times until finely chopped, not totally a clear liquid.
• If cooked mashed carrots 1 1/2 cups, if cooked mashed sweet potatoes, 1 1/4 cups.
• (The salt brings out the water in the spinach).
• In large bowl, add flour.
• Make a well in the middle, a deep hole.
• Add beaten eggs, margarine and spinach mix (or carrot or sweet potato mix.).
• Fold the flour in all four direction over the well.
• Then add the water.
• Keep folding the flour over and over.
• If it is too wet, add 1/4 cup flour. Then use hands to mix.
• Knead dough with the back of your palms until it becomes smooth. If it is sticky, add a little more flour.
• Form into a large ball and place in a bowl.
• Cover and let rest for about 10 to 15 minutes.
• Divide dough, into 3 portions. Turn out each portion on a floured board, roll to.
• about 1/4 inch thickness. Put through a pasta machine if you have one. If not, try to roll out to 1/8 inch thickness and cut.
• Into 1/2 inch wide noodles. You can dry in the air, I prefer to dry on a tray in the oven at 200°F--it is faster. I turn the noodles a few times before they are dry.
• Note: Some spinach has more water. If it has larger leaves it contains more water than smaller leaves.That is why you need the addition of more flour if needed.
• Store in a air tight container.