Homemade Spinach Lasagna Noodles

If you have a pasta machine and a little time, try making homemade spinach lasagna noodles with only 5 ingredients.

This recipe goes with New-Tradition Lasagna with Spinach Noodles

Yield: 12 noodles (serving size: 1 noodle)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 21%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 12.1g
  • Fiber: 0.5g
  • Cholesterol: 37mg
  • Iron: 0.9mg
  • Sodium: 111mg
  • Calcium: 9mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 2 large eggs, lightly beaten

Preparation

  1. Lightly spoon flour into dry measuring cups, and level with a knife. Place flour, spinach, and salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour oil and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Dust dough lightly with flour; let stand 10 minutes.
  2. Divide dough into 4 equal portions. Working with 1 portion at a time, pass the dough through smooth rollers of the pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining dough. Cut each pasta sheet into 3 (11 x 2-inch) strips. Hang pasta on a wooden drying rack for 10 minutes. Cook pasta in boiling water 2 minutes or until al dente; drain.
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