Directions:
- Place spinach and parsley in a food processor; cover and process until finely chopped. Add 3-1/2 cups flour and salt; process until blended. Add the eggs, water and oil. Process for 15-20 seconds or until dough forms a ball.
- Turn onto a floured surface; knead for 8-10 minutes or until smooth and elastic, adding remaining flour if necessary. Cover and let rest for 30 minutes. Divide into fourths.
- On a floured surface, roll each portion to 1/16-in. thickness. Dust top of dough with flour to prevent sticking; cut into 1/4-in. slices. Separate the slices; allow noodles to dry on kitchen towels for at least 1 hour before cooking.
- To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles in batches; cook, uncovered, for 8-10 minutes or until tender. Drain. Serve with sauce. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 927.23 Kcal (3882 kJ) | ||
| Calories from fat | 35.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 179.33mg | 7% | |
| Potassium | 42.82mg | 1% | |
| Total Carbs | 192.2g | 64% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 18.99g | 38% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.88 Kcal (1000 kJ) | ||
| Calories from fat | 9.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 6% | |
|---|---|---|---|
| Cholesterol | 21.08mg | 27% | |
| Sodium | 46.2mg | 7% | |
| Potassium | 11.03mg | 1% | |
| Total Carbs | 49.52g | 64% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 4.89g | 38% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 3% | |
| Calcium | 4.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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