Spinach Lasagna Noodles

By KatKD

Nutritional Information - using real eggs and white flour
Calories:77 (21% from fat)
Fat:1.8g (sat 0.4g,mono 0.9g,poly 0.3g)
Protein:2.8g
Carbohydrate:12.1g
Fiber:0.5g
Cholesterol:37mg
Iron:0.9mg
Sodium:111mg
Calcium:9mg

Ingredients

• 3/4 cup semolina
• 1/4 cup whole wheat flour
• (more semolina: 1/4 cup; whole wheat: 3/8 cup)
• 3 tablespoons frozen chopped spinach, thawed, drained, and squeezed dry - fresh, wilted
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 2 large eggs, lightly beaten - egg beaters

Preparation

Step 1

Lightly spoon flour into dry measuring cups, and level with a knife. Place flour, spinach, and salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour oil and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Dust dough lightly with flour; let stand 10 minutes.

Divide dough into 4 equal portions. Working with 1 portion at a time, pass the dough through smooth rollers of the pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining dough. Cut each pasta sheet into 3 (11 x 2-inch) strips. Hang pasta on a wooden drying rack for 10 minutes. Cook pasta in boiling water 2 minutes or until al dente; drain.