HOMEMADE SPINACH NOODLES RECIPE

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Easy and delicious homemade spinach egg noodles. These vibrant green noodles made without artificial flavour and colouring are a healthy choice for you. Make a batch and store them at the freezer!

What’s so good about homemade noodles? Homemade noodles are fresh, rich and better in taste compared to the store-bought dried noodles. You are able to add different flavour to the noodles using natural ingredients. They are wonderful in texture and are more silky and chewy in general. Homemade noodles cook faster and are able to absorb sauce quicker than commercial dried noodles.

Homemade noodles are easier to make than you think. It only require a few simple ingredients and you can enjoy this delicious healthy noodles serving at the way you like within the hour. This noodles recipe is easy to make by hand or a stand mixer. With the right mixture and technique, you can easily master it! The bonus part is this noodles is made with fresh spinach that is high in nutrients and beneficial to human health. With the addition of eggs in this recipe, it create a richer flavour and texture to the noodles and give you an extra protein boost.

This pasta like spinach eggs noodles recipe has the most delicate silky and chewy texture, pack with flavourful nutritious spinach and are so pretty with it natural vibrant green! No where you could get this from any store-bought that’s taste as fresh as this homemade spinach noodles. A great noodles recipe with no artificial flavour and colouring!!!!

This noodles can be used in any dishes such as Chinese stir fry, noodles soup or even pasta dish. The noodles dough can also be use as dumplings skin or wonton skins to be more accurate as they consist of eggs.

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WHAT INGREDIENTS DO YOU NEED TO MAKE THIS HOMEMADE SPINACH NOODLES

Fresh baby spinach + water = to make spinach puree

All purpose flour + eggs + salt

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HOW TO MAKE HOMEMADE SPINACH NOODLES

To make spinach puree, place a handful of baby spinach with 1/4 cup of water in the blender and blend until completely smooth.

Place all the ingredients into a large mixing bowl, knead until it well combined and form into a dough ball. Beat on a stand mixer on low speed for 5 minutes or until dough is smooth and elastic. Hand knead will take around 15 minutes to achieve the same result. Cover with plastic wrap and let’s the dough rest for 30 minutes. During this period, the gluten strands will relax and the dough will becomes more stretchy and easy to roll out.

HOW TO ROLL FRESH SPINACH NOODLES USING A PASTA MAKER

Once the dough has rest for 30 minutes, transfer it to a lightly flour surface. Divide the dough into 3 portions, take one dough and cover the remaining 2 with plastic wrap to prevent them from drying out.

Roll the dough into a ball using your hand then flatten it using a roller and roll into a long rectangle. Sprinkle both side of the dough with flour and feed the dough through the pasta maker at setting 1 which is the widest setting. Feed it through the roller another 3 times at the same setting. Then move on to setting 2 and feed the dough over the roller for one time. Continue to feed on setting 3, 4, 5 or until it reach the thickness that you like. I have stopped at setting 5.

Once the dough is at the right thickness, sprinkle one more time of flour before shaping them. Change the pasta maker setting to cutter with the shape of your choice. Run the pasta sheet over the cutter to cut the pasta according to the thickness of your choice. Toss the noodles in flour and swirl them into a nest and place them on a well flour surface to dry them up. Repeat with the remaining dough.

If you don’t have a pasta maker you can roll the dough out to a rectangle with the thickness that you like using a roller, fold it into an envelope and slice them using a sharp knife to your desired thickness. Make sure you coat both side of the dough with plenty of flour so they don’t stick together.

HOW TO COOK FRESH SPINACH NOODLES

Bring a large pot fills with water to boil, add noodles and use a tongs to stir and separate the noodles immediately to prevent it from sticking. Cook the noodles for 2-3 minutes, keep an eyes at all times and test it to check if they are cooked. Serve the noodles with your own desired way and enjoy!

HOW TO STORE FRESH SPINACH NOODLES

Dry out the fresh noodles on your flour work surface for an hour. Place them in an airtight container or seal bag and store in the freezer for up to 2 months.

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RECIPE

Easy and delicious homemade spinach egg noodles. These vibrant green noodles made without artificial flavour and colouring are a healthy choice for you. Make a batch and store them at the freezer!



HOMEMADE SPINACH NOODLES
Prep time: 1 HOUR
RESTING TIME: 30 MINUTES
cooking time: 3 minutes
TOTAL TIME: 1 HOUR 33MINUTES
serve: 4

INGREDIENTS:

– 1 handful of fresh baby spinach, about 2 1/2cup
– 1/4 cup water
– 2 1/2 cup, 310g all purpose flour
– 3 large eggs
– 1/4 tsp salt




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INSTRUCTIONS

– Place fresh spinach with water in the blender and blend until mixture is completely smooth.
– In a large mixing bowl, add flour and salt stir well. Add eggs and beat on low speed until just combined. Slowly add in spinach puree in 2-3 separate portions, beat on low speed for 30 seconds each time you add the puree, pause and add another portion. Once all the spinach puree incorporate into the mixture, continue to beat on low speed for 5 minutes until it form into a smooth green dough ball. To help with getting the dough comes together, stop the mixer and use your hand to push and punch the dough together in between.
– If using hand knead, this process will take 15-20 minutes depending on the strength of your arms.
– Once the dough is elastic and smooth, cover with plastic wrap and let’s rest for 30 minutes. During this period, the gluten strands will relax and the dough will becomes more stretchy and easy to roll out.
– Once the dough has rest for 30 minutes, transfer it to a lightly flour surface. Divide the dough into 3 portions, take one dough and cover the remaining 2 with plastic wrap to prevent them from drying out.
– Roll the dough into a ball using your hand then flatten it using a roller and roll into a long rectangle. Sprinkle both side of the dough with flour and feed the dough through the pasta maker at setting 1 which is the widest setting. Feed it through the roller another 3 times at the same setting. Then move on to setting 2 and feed the dough over the roller for one time. Continue to feed on setting 3, 4, 5 or until it reach the thickness that you like. I have stopped at setting 5.
– Once the dough is at the right thickness, sprinkle one more time of flour before shaping them. Change the pasta maker setting to cutter with the shape of your choice. Run the pasta sheet over the cutter to cut the pasta according to the thickness of your choice. Toss the noodles in flour and swirl them into a nest and place them on a well flour surface to dry them up. Repeat with the remaining dough.
– If you don’t have a pasta maker you can roll the dough out to a rectangle with the thickness that you like using a roller, fold it into an envelope and slice them using a sharp knife to your desired thickness. Make sure you coat both side of the dough with plenty of flour so they don’t stick together.
– Bring a large pot fills with water to boil, add noodles and use a tongs to stir and separate the noodles immediately to prevent it from sticking. Cook the noodles for 2-3 minutes, keep an eyes at all times and test it to check if they are cooked. Serve the noodles with your own desired way and enjoy!
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