Homemade Spinach Noodles

READY IN: 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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