Can anyone help with a spinach noodle recipe?

Question

I am looking for a spinach noodle recipe for stuffed shells or manicotti. A simple noodle recipe may work. I might be able to eye-ball the spinach part...but if anyone has this specific recipe that would be great.

I am not looking for a manicotti recipe....as the one I have has been handed down mnay generations and it ROCKS...I am looking for a noodle recipe....for GREEN noodles.....so my noodles with be enriched with vitimans.

Answer 1

You will need a pasta rolling machine (I recommend Atlas $50?), otherwise I can't help you:

Here is a general recipe for green pasta dough:

Cook a package of frozen spinach. Squeeze all the water out of it...ALL of it. (I use cheesecloth)

Chop the spinach super-fine with a knife or with a food processor. Gather enough together to make an egg-sized ball of spinach. (Throw away the rest or use it in another recipe)

Make the pasta egg dough:
Put 2 cups of flour on a large flat surface (I use a plastic cutting board)...make a well in the middle. Drop an egg and the spinach into the middle. Take a fork and start beating the egg/spinach, slowly taking flour with the fork and incorporating it into the egg, until the batter has formed a mass that can be manipulated with your hands.

Knead the dough for 10 minutes. It should feel firm but very very smooth, like a baby's butt.

Start feeding it into the rolling machine at the widest setting.
fold the pasta sheet in thirds, like you are folding a letter to go into an envelope. After folding it, put the short end into the machine (still at the widest setting), and roll it through. Repeat the folding step. Feed it through the third time, fold it, then put it through one more time.

Sprinkle a little flour on the sheet each time the pasta goes through. You will learn to know when it needs a little more flour.

NOW, start adjusting the machine one notch thinner. Put the pasta through....NO MORE FOLDING. Now put the machine another notch thinner. Keep putting the pasta sheet through until you get down to the thickness you like (3 on the dial is good?) Once you get to about 4 or 5, you might need to cut the sheet in half, because it starts getting too long to handle.

Manicotti and shells are made from extruders, not rollers, but you can make manicotti with flat sheets. Just cut into squares/rectangles, and roll the filling...seal the edge with water.

You don't have to pre-boil this fresh pasta. It cooks very fast, and seeing that manicotti takes some time in the oven, it should be fantastic.

Have fun!

Answer 2

These are a few of the recipes that came with my Imperia pasta machine:

To obtain about 1-1/8 lb of pasta, you need 12-1/4 oz (about 2 cups) of all-purpose flour (Italy: Type 00, Germany: Type 405), and 2 large whole eggs.

Place the flour on a worktop and make a hole in the middle and put the eggs in.

Beat the eggs with a fork and gently mix in the flour from the sides. Mix until the dough becomes uniform.

Sprinkle flour on the worktop and start kneading the pasta.

Important: If the pasta is too dry or crumbly, spray with a little lukewarm water.

When the required texture has been obtained, form a ball and leave to rest in a bowl for a short while. Cover the dough to prevent it from drying.

Colored Pasta

Green - With spinach. Boil the spinach and squeeze all the water out when it is cooked. Then mash into a puree. The proportions should be 1-1/8 lb of flour to 8-3/4 oz spinach.

Red - With tomato puree. Cook the puree in a saucepan, with a little salt and pepper. Calculate one tablespoon of puree for every 3-1/2 oz of flour.

Other Colors - You may add squid ink, beetroot, saffron, cocoa, etc... Bear in mind that some of these ingredients produce more moisture, therefore it will be necessary to add more flour.

More recipes and pasta making instructions are here:
http://fantes.com/imperia.htm

Answer 3

Shells I can see making by hand but Manicotti is an extruded noodle, like Elbows, here's a basic start for you and Good Luck
Hand-pulled Noodles

INGREDIENTS:
6 cups pastry flour
1 cup enriched flour
3 cups warm water, or as needed
2 teaspoons sesame oil
PREPARATION:
In a large bowl, combine the pastry flour and the enriched flour. Slowly stir in 3 cups of the water. Add as much of the remaining 1/2 cup water as you need to form a smooth dough (add more than 3 1/2 cups if necessary).
Knead vigorously to soften the dough. Cover the dough with a damp cloth and let rest for 30 minutes.

Knead the dough for another 5 minutes.

To make the noodles, roll the dough into a long cylinder. Rub sesame oil over. Grab both ends of the dough. Twist the dough, and then pull it out, stretching your arms apart. Fold the dough in half. Continue stretching and folding the dough until it forms fine noodles. Boil the noodles before serving.

Answer 4

Spinach-Ricotta Stuffed Shells

Ingredients

(5 servings)

Vegetable Cooking Spray
1 c Chopped Onion
6 c Chopped Fresh Spinach
1 1/4 c Minced Cabbage
2 tb Chablis OR Dry White Wine
2/3 c Part-Skim Ricotta
2 tb Minced Fresh Parsley
1/4 ts Pepper Divided
15 Cooked Jumbo Macaroni
Shells
1 cn (10 1/2 Oz.) Chicken Broth
1 cn (6 Oz.) Tomato Paste
1/4 ts Salt
1/4 ts Ground Nutmeg


Instructions

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.)

Answer 5

This is a great spinach noodle casserole recipe with cheese and spinach, along with spices and eggs.

* 1 package (10 ounces) frozen leaf spinach, thawed and well drained
* 8 ounces noodles, cooked, drained
* 3 eggs
* 1 1/2 cups milk
* 1 cup coarsely shredded Cheddar or Monterey Jack cheese
* 2 cups part skim ricotta cheese or creamed cottage cheese
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper
* dash nutmeg, fresh grated


Spread spinach over bottom of a buttered 11x7-inch baking pan. Cover spinach with the drained noodles. In a bowl, beat eggs and milk; add shredded and ricotta cheeses and seasonings. Blend well and pour over noodles.Bake in a preheated 375° oven for about 35 to 45 minutes, or until set.

Answer 6

Go to www.epicurious.com. Click on "Find a Recipe", then use the tool there. You're bound to get lots of recipes from Gourmet, Bon Appetit, Cooking Light, and lots of other mags. And it's FREE!

Answer 7

spiniach
noodles