Green Soup Noodles -- Good For What Ails You part Deux

Well, I've already taunted you with tales of our delicious cold-fighting soup, so it's only fair that I now taunt you with these very easy to make noodles. These are our all-purpose noodles. Great as noodles with sauce. Great dough for making ravioli. Great in soup. Great tossed with a little coconut oil and sea salt and eaten with your fingers if you are a toddler. 

They are made with spinach, almond flour, and kamut flour, and are high in protein, no refined carbs, high in fiber, and taste really good. Unless you hate the colour green, in which case you might think they taste terrible. Really, though, they taste like noodles.

The process for making these noodles is very easy, however I have to say that the many step procedure for cutting the dough might make the whole undertaking seem like more work than it really is. Seriously, the hardest part was stopping to take pictures. And the most time consuming part was unrolling the spirals. Note to self: bully someone else into doing that next time.

This recipe is easiest using a food processor, however if you have a blender to puree the spinach, you can certainly do the mixing of the rest by hand. And you don't need a pasta roller to roll out these noodles. I like a noodle with bit of tooth, so I don't roll it out to transparent thinness anyway. A rolling pin works great and you're done in a jiffy. That's the theme of my cooking, you've probably noticed. It's gotta be fast ...

ingredients:

150 g frozen organic spinach, defrosted

1 organic egg (xl or l)

1/2 cup almond flour

1 tsp sea salt

1 1/2 cups (up to 2 cups) kamut flour (add the last 1/2 cup a bit at a time)

directions:

1. in a food processor, puree the defrosted spinach. If you are using fresh spinach, let me know how it turns out.

2. add the egg and combine

3. add the sea salt and almond meal, and combine

4. add 1 1/2 cups kamut flour, and pulse to combine. if more flour is needed to make a dough, add it a bit at a time. however, 1 1/2 cups might be enough to make a dough that is not too sticky.

5. gather the dough into a ball, flatten, wrap, and set aside to 'rest'.

6. divide the dough into 4 parts

7. roll each part on a mat sprinkled with kamut flour, using a rolling pin sprinkled with kamut flour.

8. if the dough is too sticky, add more kamut flour

9. roll the dough out until it is nice and thin

10. make sure the surface is well sprinkled with kamut flour, and roll it up 

11. set the roll aside and repeat with the other portions of dough

12. once all the portions of dough have been rolled up, cut them into spirals using a sharp chef's knife or bread knife (I prefer a bread knife because the serrated blade makes this task easier)

13. uncoil the spirals and lay them out

14. put the noodles in boiling water spiked with oil, and cook for 2 minutes

15. remove the noodles, put them into bowls, and ladle hot soup over them

16. store extra uncooked noodles in an airtight container

variation: Just for fun (and extra substance since my son refuses sauce with his noodles), I decided to increase the almond meal to 1 cup instead of 1/2. Because I added the kamut flour last, this didn't affect things, and only very slightly reduced the flour content. Also, I ran out of kamut, and had to add in a little whole wheat pastry. Which worked fine. They always seem to taste the same. And texture wise, they were brilliant. As always.

Ready to roll

Nice and thin

Rolling up the rolled out dough

A spiral

Three rolled up portions of dough

Cutting them efficiently with a serrated blade

Spirals before they are unrolled

After the unrolling, and ready to boil

The noodles close up

Ready to put away for tomorrow, uncooked

Cooked, and ready to eat, or to put soup on!