Recipe By McKenzie Delling
Published Feb 10th
Unique Spinach Noodles
Prep - Cook - Additional - Ready In -
Servings 2 - 4 servings Calories 324.4

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.

Recipe Ingredients

  • 1 ¼ cups torn spinach leaves
  • 2 tablespoons water
  • 1 egg
  • ½ teaspoon salt
  • 1 ¼ cups all-purpose flour

Cooking Directions

  1. 1 Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
  2. 2 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.
  3. 3 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
  • Carbohydrate 60.5 g
  • Cholesterol 93 mg
  • Fat 3.3 g
  • Fiber 2.5 g
  • Protein 11.8 g
  • Saturated Fat 0.9 g
  • Sodium 633.2 mg
  • Sugar 0.5 g


  1. Very good and surprisingly easy. Just to note the way the recipe was worded I thought that perhaps 1 & 1/4 cup of flour was an overestimation so I added flour very slowly. You don t need to be as careful as me. It was a very dry day when I made these and I - Read more ...
  2. I added garlic, and put all the ingredients in a food processor therefore skipping the part about putting the spinach in a sauce pan let dry for an hour
  3. My first attempt at homemade noodles! I followed DarcieA's advice - used my food processor, did not cook the spinach and did not add any water. I rolled out by hand and cut with my pizza cutter (without rolling first). I let air dry for a bit and then bundled into individual serving sizes, placed - Read more ...
  4. We really enjoyed these! Just a couple tips for anyone using a pasta maker to prepare these noodles (as I did). First- I didn't cook down the spinach. I used a food processor to chop the spinach and then added the water, egg, and flour and blended the dough. This saved on pans/prep time. I - Read more ...
  5. i followed the instructions exactly and they came out great! very tasty
  6. Excellent recipe:) it made a fantastic tuna noodle cassarole. I had lost my great grandmother spinach Amish Noodle recipe and this one came very close to the one I lost. There is still one ingredient that is missing but I cannot remember what it was. Anyone out there have any ideas?
  7. Squeeze all the water out and chop the cooked spinach as finely as possible. Add beaten eggs for the moisture component - this will make a much better noodle.
  8. Tasty noodles don't really taste like spinach so my kids liked them too!