Unique Spinach Noodles

"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."

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!

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!

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?

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!

*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.