Spinach Lasagna Noodles

I started making my own pasta about a year ago. I try to avoid processed foods and I found pasta to be ridiculously easy to make after I got up the nerve to try it. It’s much like gardening in that it is therapeutic. I did invest in a pasta roller attachment for my stand-up mixer and highly recommend it.

I mean you can roll it out by hand, but you can also do laundry by hand. I just don’t understand why you would. The attachment can press the dough into thinner sheets then I can get by rolling it out. Admittedly this could be a lack of patience on my side. But, I do credit the roller attachment for staying committed to fresh. It just makes it so easier.

I also love adding fresh herbs and garden-fresh ingredients to the pasta and making my own allows me to come up with a variety of flavors. One of my favorites is adding spinach giving the pasta an extra burst of nutrients and taste. I use about 5 ounces of fresh spinach.

IMG_2157

Remove stems from spinach and wash & rinse using a lettuce spinner. Place the spinach in a saucepan, cover with a lid, and cook over medium heat until wilted. Remove from heat and rinse in cold water. This stops the cooking process and leaves the spinach a vibrant green. Drain well and lightly squeeze out excess water.

IMG_2163

Place the wilted spinach, 2 eggs, 1 tablespoon oil, and 1 teaspoon salt in a food processor and pulse to a puree. Add 2 cups of flour and pulse into a dough. If the dough is dry, add a little water. If sticky, add more flour. You want the dough to be elastic, but not sticky. Place on floured surface and knead for 5 minutes. Let rest for 10 minutes.

IMG_2171

Cut dough in fourths and pat into a small rectangle shape. Using a press attachment for a stand-up mixer run the dough through the press making 4 long sheets the width of the press.

IMG_2175

Start at the 1 setting and work to the 5 setting making 4 long sheets. Using a knife cut the sheets to fit a 13” x 9” baking pan. You should have approximately 10 – 12 (8”x 5½”). Place on a lightly floured surface and allow to dry for at least 15 minutes before cooking. Drying helps prevent the pasta from clumping and sticking together when it is cooked.

IMG_2184

Place noodles in a pot of boiling water that has a teaspoon of salt added to it. Boil briefly, about 3 – 5 minutes, rinse individually under cold running water and spread them on a towel to dry. Fresh noodles are pliable and do not necessarily need to be cooked before layering. I like to boil them briefly to make them less dough-like. Use in your favorite lasagna recipe.

IMG_2240

Super fresh, super easy, super yummy! – Ella💙

Spinach Lasagna Noodles
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Side Dish
Keyword: fresh, healthy, vegetarian,
Servings: 12
Author: Ella @ thewackyspoon.com
Ingredients
  • 5 ounces fresh spinach, washed and stems removed
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 teaspoon salt
  • 2 cups flour
Instructions
  1. Place the spinach in a saucepan, cover with a lid, and cook over medium heat until wilted. Remove from heat and rinse in cold water Drain well and lightly squeeze out excess water.
  2. Place the spinach, eggs, oil, and salt in a food processor and pulse to a puree. Add 2 cups of flour and pulse. If the dough is dry, add a little water. If sticky, add more flour. You want the dough to be elastic, but not sticky.
  3. Place on floured surface and knead for 5 minutes. Let rest for 10 minutes.
  4. Cut dough in fourths. Using a press attachment and a stand-up mixer, run the dough through the press making 4 long sheets the width of the press. Using a knife cut the sheets into lasagna noodles.
  5. Place on a lightly floured surface and allow to dry for at least 15 minutes before cooking.
  6. Place noodles in a pot of boiling water that has a teaspoon of salt added to it. Boil briefly, about 3 – 5 minutes, rinse individually under cold running water and spread them on a towel to dry.
  7. Use in your favorite lasagna recipe.

Advertisements

3 thoughts on “Spinach Lasagna Noodles

  1. Pingback: Vegetarian Lasagna with Winter Squash - The Wacky Spoon

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.