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Homemade Spinach Noodles Recipe Fresh and Light!

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Pasta fans know that there is nothing like homemade pasta, and this is a recipe for homemade spinach noodles that you cannot pass up.

Everyone thinks that homemade pasta is a lot of science to make, but the truth is, it is not. Worthy of encouraging yourself to prepare it. With simple, basic ingredients and no complications to find, in a short time you will have an exquisite homemade pasta to eat with the family.

The good thing about homemade pasta, which I really like, is the versatility it has, from a basic pasta dough to a combined dough. For example, this time, with spinach. Also, it is positive that cooking takes just a few minutes. In addition, they are accompanied according to our imagination, from all kinds of sauces, vegetables or simply sautéed alone with olive oil and cheese. Likewise, you can enjoy a pasta completely free of all types of preservatives or additives, being more nutritious and healthy.

There are many alternatives, and can be created according to each particular taste. A totally modifiable dough. With which you can make all kinds of noodles, thin or thick, stuffed pasta of all kinds, ravioli or sorrentinos, or any other that you prefer.

What you have to keep in mind is that pasta dough is quite hard when stretched, and egg-based dough is even harder. You may wonder if it can be done anyway?, and the answer is yes. Once done, let it rest for half an hour, and between stretching with the rolling pin, let it rest for a few minutes when it gets difficult so that the dough relaxes a little and can be stretched more easily. But if you have a machine, much better!

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.

Homemade Spinach Noodles Recipe

Serves: 6 Prep Time: Cooking Time:
Rating 5.0/5
( 7 voted )

INGREDIENTS

  • All Purpose Flour 400 g
  • Raw spinach 150 g
  • Eggs 2
  • Olive Oil 20 ml
  • Flour: amount needed

INSTRUCTIONS

  1. Place the flour, salt, olive oil, raw spinach (previously made pure) in a processor or crown-shaped on the table. Turn on, check if it needs more flour or not, and add depending on it. Do not use too much flour. Keep in mind that when you stretch the dough, you will need to sprinkle the dough with flour.
  2. Stretch with a rolling pin or, if you have a pasta machine, start stretching from 0 to a 4 or 5. This is up to you, according to the thickness of the pasta you want. Sprinkle flour whenever necessary or you notice it sticking.
  3. Once the pasta is stretched, if the machine has a noodle accessory you will use it. If you don't have it, don't worry, cut sections of the pasta so it's not so complicated, and roll the pasta from the outside in (as if it were a crepe), sprinkling it beforehand if necessary. Once you have the roll, cut it to the thickness you want with a sharp knife, stretch the pasta and place it on plates with a little flour or hangers or noodle holders so they don't stick.
  4. Cook in a pot with plenty of boiling water and salt to taste. Once it boils, add the noodles in batches. Cooking will depend on the thickness of the noodles, the amount of pasta you put in the pot at the same time and the desired doneness. Between 2-5 minutes they are cooked.
  5. Serve accompanied or at ease.

NOTES

The paste can be left to dry, then stored in an airtight container, so you can use it at any other time. They can also freeze it.

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