SPINACH NOODLES
Use these spinach noodles for Chinese or Italian dishes. They're not just a fun color, they're a great way to add a little extra veg to your meal!
Provided by Sarah
Categories Noodles
Time 1h30m
Number Of Ingredients 4
Steps:
- Add the baby spinach and water to a blender or food processor, and blend at high speed until completely smooth.
- Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
- Turn the mixer on low speed, and gradually add the spinach mixture in two batches, giving the flour time to absorb the water with each addition. If doing this by hand, simply stir with your hands as you gradually add the liquid.
- The mixture will eventually form a shaggy, green dough after 5 minutes of kneading. If the mixer fails to bring it all together, turn off the mixer and push the dough together with your hands.
- Once the dough has formed a relatively cohesive ball (it will look lumpy), continue to knead with the mixer for 10 minutes or by hand for 15 minutes. Avoid the temptation to add additional water, as this will affect the texture of your noodles.
- Cover the dough with an overturned bowl, and allow it to rest for 30 minutes. During this time, it will continue to absorb moisture and become more stretchy and workable.
- After the dough has rested, knead it by hand for a few seconds to remove any air bubbles. Form into a ball and cut it in half.
- Take each dough half, and roll into a thin sheet on a floured surface, about 2mm thick. Flour the surface thoroughly, flip over, and flour the other side as well. You can do this by hand with a rolling pin or with a pasta roller.
- If hand-cutting, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness. We decided to cut them about ⅛-inch thick. As you're cutting the noodles, gently separate them out with your hands and toss them in flour so they don't stick. You can also pass them through a pasta cutting attachment.
- Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Keep an eye on the noodles as they cook and taste them to determine when they're cooked (there is a lot of variation depending on how thinly they were rolled and cut, so test in real time to determine when they're done). Serve in soup or with sauce as desired, or use in pasta dishes!
Nutrition Facts : Calories 301 kcal, Carbohydrate 60 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
Provided by McKenzie Delling
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 60.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 633.2 mg, Sugar 0.5 g
HOMEMADE SPINACH NOODLES
I decided one day to try to make since I had been making egg noodles for years. Here is the result. New Note: A reviewer stated she would try carrots or sweet potatoes. Great! But grate carrots, steam with water in microwave and then mash. Mash cooked sweet potatoes, use less water in sweet potatoes.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172.9, Fat 3.7, SaturatedFat 0.8, Cholesterol 42.3, Sodium 162.5, Carbohydrate 28.9, Fiber 1.1, Sugar 0.2, Protein 5.3
SPINACH NOODLES
Imagine homemade noodles that are green! Bernice Smith from Sturgeon Lake, Minnesota reports, "This easy recipe gives 'from scratch' satisfaction even if you've never made noodles."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 188 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 450mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 8g protein.
BAKED SPINACH AND NOODLES
This was inspired by another recipe I tried here, but by the time I made changes to make it healthier and to accommodate what was in my fridge, it really was a completely different recipe. It is a cross between the noodle kugel I grew up with, mac & cheese (minus the cheese) and baked creamed spinach.
Provided by karen
Categories Spinach
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions.
- While noodles are cooking, make a white sauce - add flour to an 8 oz measuring cup, then add a small amount of milk to the flour. Stir until flour is absorbed and there are no lumps. Fill the rest of the measuring cup with milk so that the total amount is 8 oz.
- Melt butter in small pot, then add milk/flour mixture. Stir continually over med-high heat until the white sauce has thickened. Add salt & pepper to taste. Remove from heat and set aside.
- In a frying pan, saute onion in olive oil until translucent. Add garlic and continue cooking for 3 minutes.
- In a large mixing bowl, combine noodles, cooked onions and spinach. Add a little white sauce to the beaten egg and then add egg mixture and remaining white sauce to the spinach and noodles. Add kosher salt and pepper. Mix well.
- Pour into casserole dish sprayed with cooking spray (I used a 2 quart dish, but an 8x8 inch dish should also work).
- Sprinkle top with Parmesan cheese.
- Cook for 35 minutes at 350 degrees.
PARMESAN SPINACH AND NOODLES
Writes Merrie Fischer of Gen Arm, Maryland, "I love this dish because it's so quick to fix...and it's versatile, too. Sometime I'll dress it up by stirring in cooked shrimp, crab, chicken or turkey for an elegant company meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Meanwhile, place onion in a 2-qt. microwave-safe bowl. Cover and microwave on high for , 2 to 2-1/2 minutes or until tender. Add spinach; cover and cook on high for 2 minutes or until tender. Add spinach; cover and cook on high for 3-1/2 minutes or until spinach is thawed; stir. , Add the soup, cream cheese, Parmesan cheese, milk and seasonings; mix well. Cover and microwave at 50% power for 6 minutes or until heated through, stirring once. Drain noodles; add to spinach mixture and stir to coat.
Nutrition Facts : Calories 286 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 544mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
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