Home-Made Egg Noodles with Spinach

Name: Home-Made Egg Noodles with Spinach (Nouilles aux épinards)
Cuisine: French
Ingredients: 200 g (7 oz) strong plain flour, sieved; 25 g (1 oz) semolina; 1 egg; a pinch of salt; 50 g (2 oz) spinach purée, plus a little warm water if necessary; 50 g (2 oz) spinach purée, plus a little warm water if necessary

Nouilles aux épinards

Preparation info

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

200 g (7 oz) strong plain flour, sieved
25 g (1

Europe
Switzerland
France
Pasta
Vegetarian

Method

Wash about 300g (11 oz) spinach leaves thoroughly and cut away thick stalks. Blanch quickly, then refresh in cold water. Chop very finely or purée in a blender or liquidizer. Add 50g (2 oz) of this purée, with a little warm water if necessary, to the flour mixture instead of the hot water in the recipe for Home-Made Egg Noodles, along with the egg.