Spinach is a popular choice when it comes to natural colorful noodles. I love using spinach in my noodles or spaghettis. The color is always vibrant and beautiful. And the best part is that there is food coloring involved! It is totally natural. O(∩_∩)O~
2 cups bread flour
1/2 to 2/3 cup spinach puree*
1/4 teaspoon salt
1 teaspoon oil
*for spinach puree:
1 bag frozen spinach (12 oz), thawed
1 to 1 1/2 cups of water
In a vitamix, add thawed spinach and water. Blend at high speed until the spinach juice is really smooth. I use vitamix because it does such a good job. It is fine to use a regular blender too. Just blend it a little longer.
Measure the needed amount spinach puree. Divide the rest into 3 to 4 Ziploc bags and freeze. When you want to make spinach noodles again, just take out 1 bag and thaw. How convenient is that!
In a medium bowl, whisk together bread flour, spinach puree, oil and salt. When everything starts to come together, knead with hands until the dough is smooth.
The dough might a little firm to knead. That is ok.
Wrap it up with plastic wrap. Allow it to rest for a couple hours, or overnight.
I also make egg noodle dough sheets. Don’t they look pretty already?
Remove the roller, and put on the spaghetti cutter .
Run the thin dough sheet through pasta cutter.
They are getting prettier.
Now you have freshly homemade spinach noodles! You can cook them right away; or you can just freeze them for later use like I do.