I use to make these all the time, about 7 years ago. Not sure why I stopped, other than I never had a drying rack and finding ways to hang them was always a challenge. I would make double and triple batches and have noodles hanging everywhere. I would put string around open cabinet doors and hang the noodles. We would all laugh, as we watched TV, when we would hear "SNAP" and a noodle would break and fall onto the counter. I would dry them quite well, but I would still store them in the freezer as I always questioned if they were completely.... Now I have a drying rack and 2 dehydrators. I will dry them by hanging over night, then set them on the dehydrator shelves and dry again. This way I will feel comfortable storing them in mason jars or canisters. They are tricky to roll and cut, but once you get the hang of it (dealing with stickiness...), it is really a quick process. I did forget to put in my directions, that the dough is supposed to rest for 1 hr after kneading. I actually forgot to do that step, also, tonight and the noodles turned out just fine.
This is great - thanks for sharing! I hope we get enough spinach to try this. This will be the first year we've grown spinach. Waiting for the first few seeds I planted to germinate yet.
@StoneCottageFarm...: These noodles are really great, and fun to make. I hope you get the oppertunity to make them also. I think they are easier than regular n..., the spinach makes the dough easier to handle.
Spinach Noodles - (From The Enchanted Broccoli Garden)
1 lb Spinach
2 1/4 c Flour
1 Large egg - room temperature
Wash spinach, drain and chop coarsely
Cook over high heat in large skillet, until limp - do not add any more water
Puree in blender
Put flour in bowl - make a "well" in the center
Beat egg - add to center of flour
add pureed spinach to center of flour
Stir with fork till mixed well. If real sticky add some flour (dough is quite soft)
Knead dough with hands, again adding flour if way to sticky, until smooth
*Depending on the water content of cooked spinach, and egg size, you may find that you are adding 1 cup or more of flour. Just remember, you want to be able to handle the dough but you do not want it to be stiff.
Rest dough for 1 hr (I accidentally skipped this, and it worked just fine)
Split dough into two balls
Spread flour, heavily, on counter, dough will be coated as you roll it out
Roll dough, flipping over often to keep it from sticking on counter, add flour if needed to counter
Roll as thin as you can (1/8")
Cut with sharp knife in the width you want, I use very very narrow
These noodles will get thicker when cooked, so thinner is better
@RoriTx: I have made plain (did not really like as much) and these spinach. I did used two kinds of spinach and some beet sprouts this time, and I was actually thinking, like you, that maybe I could try some other veggies. I was just talking to John this morning, we thought adding garlic juice to the spinach would be good. I know that some types of spinach have more "strings" in them, making the noodles more difficult to cut, but with a sharp knife it is fine. I think the squash would make a great noodle and it would be fun to have the different colors. I will be hoping to try this soon, or if you try it first, let me know how it works.
@RoriTx: I am assuming it should. In the past I always hung it to dry, then stored it in the freezer... just in case. But this year I will hang it to dry, then re-dry it in the dehydrator to ensure all moisture is gone, and then I will store it in jars or ziplock bags. I would plan to eat it with in the year... till the following season. I am also going to make the puree and freeze it. That way I can pull it out anytime and make the fresh pasta. My food room, cinderblock house, gets really and I mean really hot in the summer, so I try to pretty much empty it out each winter/spring. I then try to fill it in the fall, as the temp drops and the room gets cooler. Sure wish I could find a way to keep the room cool. There are no windows for an A/C and I do not know how to insulate it since it is "blocks". It is really a pain. We have a damp, dank, spider filled basement, but it fills with irrigation water all spring and summer is just not suitable f... storage... but the frogs sure like it!
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