Italian Green Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Blender
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 eggs
- ¼ cup spinach, cooked, drained
- 2 tablespoons butter, melted
Instructions
- Add the flour and salt to a mixing bowl and whisk together.
- Add the eggs and spinach to a blender, pulse for 10 seconds.
- To the flour, add the egg and spinach mixture, and the butter. Mix together well.
- Place dough on a flour surface and gently kneed for 30 seconds. Cut dough in half.
- Roll out each piece of dough very thin. Let stand for about 45 minutes. You do not want the dough sticky, or too dry.
- Roll up each piece like a jelly roll, cut ¼ inch slices.
- Heat a pot of salted water to boiling. Add noodles and cook 8-10 minutes.
- Rinse with hot water, drain.
- Use in recipes calling for green noodles. Enjoy.
Notes
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