Here is a great way to add more nutritional value to your noodles. We’ve modified our delicious Egg Noodle recipe, and added fresh spinach puree. Mixing and rolling out your own noodles takes less than 30 minutes, and the best part is that you can cut your dough into whatever shape of pasta you need.
Making pasta dough is all about feel – regardless of how much flour the recipe calls for. For example, the amount of flour used can vary up to ¼ cup depending on the humidity of your kitchen, and the size of eggs you use. The bigger the eggs, the more moisture, and the more flour you’ll need to add. Take note of the dough, and knead in just enough flour until its no longer sticky, and easy to handle.
Once mixed together, the dough will be quite sticky. Turn out onto surface with remaining 1/4 cup of flour, and knead it in until dough is no longer sticky and easy to handle.
With gluten free dough’s (be it noodles or breads) you knead the final amount of flour into the dough until its no longer sticky. Whereas in wheat dough’s, in addition to that, the process of kneading develops the gluten within the dough making the dough smooth and strong (think of pizza dough being flung high in the air over and over again, getting larger and larger in circumference, all without breaking…this is due to the strength the developed gluten is providing to the dough).
If you have time, wrap the dough tightly in plastic, and let sit on counter for 30 minutes to rest. This allows the flours (which are slower to absorb liquids compared to wheat flours) to fully absorb all the liquids, making the dough easier to roll out and less prone to cracking. Although you can still roll it out right away without letting it rest, and it will still work just fine.
Divide dough into 2 or 3 pieces and roll out as thin as you can get it. Use a knife or pizza cutter to cut the dough into your desired shapes. Discard scraps as they are too hard to form into a smooth dough again.
|Spinach Pasta Noodles|| |
- 3 eggs, separated and divided
- 120g (4.5oz) fresh spinach
- 1 Tbsp olive oil
- 1 ¼ cups GFC Flour Blend for Baking, divided
- 4 tsp xanthan gum
- 1 tsp salt
- Place egg yolks in a small dish, and the egg whites in measuring cup (you'll only use ¼ cup of the egg whites). Set aside.
- To prepare the spinach, steam the spinach until tender and wilted, about 8 minutes. Drain, allow to cool in steamer basket. Once cool enough to handle, squeeze out excess water with hands. Lay out onto a clean kitchen towel, and press out the remaining water. Using an immersion blender or blender, add spinach and pulse until puree.
- Add egg yolks and puree for about 10 seconds until completely smooth. Add ¼ cup of the egg whites (discard the rest), the oil, and pulse until combined.
- In a large bowl whisk together 1 cup of the flour, gum and salt. Pour in the spinach mixture and mix until smooth and a sticky dough forms. Turn dough out onto floured surface (use remaining ¼ cup) and a knead flour into dough until it is no longer sticky.
- Once the dough is mixed, shape into a ball, cover tightly with plastic wrap, and let to sit at room temperature for 30 minutes. This will allow the flours to hydrate and creates a smoother dough, less prone to cracking when rolling out.
- Since the scraps do not re-roll well, divide dough into 3 and roll out, cutting into desired shapes.
- Boil pasta in salted water, and test after 8 minutes. This pasta tends to cook faster than plain egg noodles, due to the extra moisture content from the spinach.
- If desired, freeze any uncooked (cut) pasta on a baking sheet (not touching each other). Once solid, you can combine it all together into one container and freeze for up to 3 months.