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Lasagne Spinach Noodles


3 large eggs

2 tablespoons cooked and squeezed dry spinach

2 3/4 cups King Arthur™ Unbleached, All-Purpose Flour

1/8 teaspoon salt


Add spinach to a food processor with the eggs and salt and process until smooth. Then add flour until the dough is a workable consistency. Start with 2 cups of the flour and add only enough more so that the dough is not sticky. Not too wet, not too dry. Let the dough rest for 1/2 hour before forming the noodle sheets.

Cut the dough in thirds and work with one piece at a time, leaving the rest covered. Thin the dough in a pasta machine or manually with a rolling pin. It should be thin enough so that you can see the shape of your hand through the dough.


  1. stephanie's avatar


    do you boil the noodles before assembling the lasagne?

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