HOMEMADE SPINACH PASTA
Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.
Provided by The Late Night Gourmet
Categories Main Dish Recipes Pasta
Time 1h14m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
- Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
- Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
- Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
- Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
- Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g
SPINACH PASTA DOUGH
Homemade green pasta dough is just as easy to make at home as regular fresh pasta. All you need to do is add some spinach to the dough to make a nicely colored, flavorful pasta dough that can be turned into lasagna sheets or tagliatelle. Make sure to squeeze off all the water from your spinach or the dough will be too soft and impossible to work with!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
- Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 55.4 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.6 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
HOMEMADE SPINACH PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil and fill a medium bowl with ice water. Add the spinach to the pot and cook until wilted, about 30 seconds; drain, then plunge into the ice water. Once chilled, remove the spinach to a kitchen towel and squeeze until dry.
- Combine the blanched spinach, whole eggs and egg yolk, olive oil and a big pinch of salt in a blender and blend until smooth. Mound the flour on a work surface. Make a well in the center, 4 to 5 inches in diameter with high walls. Add the spinach mixture to the well and, using a fork, gradually mix flour from the inner edge of the well into the wet ingredients. Continue incorporating the flour until a rough sticky dough forms. Use a spatula or bench scraper to gather up any loose bits of flour and dough, then use your hands to gather and knead the whole thing together. (If the dough is too sticky, add a little more flour, 1 tablespoon at a time.) Knead until a smooth and slightly tacky bright green dough forms, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes.
- Cut the dough into 4 equal pieces; press each into a rough rectangle. Cover 3 of the pieces and set aside. Lightly flour the remaining piece of dough and feed the dough through the widest setting on a pasta maker. Fold the strip in half and feed it through again. Move to the next setting and feed the dough through this setting twice without folding, lightly flouring as needed. Repeat until you are at the third-to-last setting. The dough will be thin but not transparent, about 1/8 inch thick. Lightly flour the pasta sheet, then transfer to a floured baking sheet; halve the sheet crosswise if it's hanging off the baking sheet. Repeat the process with the remaining 3 pieces of dough.
- Attach a long noodle cutter to the pasta maker. Feed each sheet of dough through the cutter, gathering the pasta on the other side. Lightly sprinkle with flour and shape into a loose nest. Return to the baking sheet.
- Bring a large pot of salted water to a boil. Add the pasta, gently separating the strands with tongs. Cook until just tender, 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Toss with your sauce, adding the reserved cooking water as needed to loosen.
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.
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
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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