Fresh spinach pasta that’s rolled and hand-cut into rustic noodles, then tossed with butter, Parmesan, salt, and freshly ground black pepper.

Hello friends! Can you believe it is already September? Does September still feel like summer to you, or have you mentally moved into fall? I know the first part of September technically still belongs to summer, but once Labor Day has passed, I always start feeling like we’re on the doorstep of fall. I have had a very busy, but happy summer trying to get outdoors as much as possible and having the pleasure of spending time with family and grandchildren. Life has felt particularly full lately, but I have had these spinach noodles on my mind for a few months. I have been wanting to develop a gluten free recipe that brings back the favorite ones my Grandma Morgan used to make when I was a child when I would visit. I remember asking her before I came if she could make her spinach noodles. So this recipe is a recreation of the ones I had then, but gluten free.

I’ve also been grateful for the little pockets of fun and connection that come with my Posh business. Between that, my Etsy shop, recipe testing, and family, there certainly hasn’t been much sitting around happening here!

These fresh, hand-cut spinach noodles are made with fresh spinach, eggs, and gluten-free flour. Rolled thin by hand and cut into rustic noodles, they cook up tender and delicious. Toss them simply with butter, Parmesan, salt, and pepper for an easy homemade pasta dinner. This isn’t a quick weeknight recipe, but it is fairly easy, and I was pleasantly surprised how easy the dough was to work with. These noodles can be made in advance and refrigerated, so technically you could make them when you want some kitchen time……. they are very rewarding to make….. and serve them the next day. They cook in 6 minutes! My family has enthusiastically tested them for me as I made batches until they were perfected.

Ingredients

• 200 grams King Arthur Measure for Measure Gluten-Free Flour
• 3 large eggs
• 50–60 grams fresh spinach, about 1½–2 packed cups
• ¼ teaspoon salt
• Additional King Arthur Measure for Measure flour, for rolling and handling the dough

Instructions

1. Prepare the spinach.
Bring a small pot of water to a boil. Add the fresh spinach and blanch for about 1 minute, just until wilted.

Drain well and squeeze the spinach very dry in a lint free clean flour sack towel. This is important because excess moisture can make the gluten-free dough sticky. You should have approximately 25–30 grams of spinach after squeezing.

2. Blend the spinach and eggs.
Add the squeezed spinach and eggs to a blender or food processor. Blend until the spinach is very finely puréed and the mixture is evenly green.

3. Make the dough.
Place 200 grams of Measure for Measure flour and the salt in a mixing bowl. Add the spinach-and-egg mixture and stir until a dough forms.

Knead the dough until it is smooth and cohesive. It should be soft and pliable but not sticky. If necessary, add a little additional Measure for Measure flour.

4. Let the dough rest.
Cover the dough and let it rest for 20 minutes. This allows the gluten-free flour to fully hydrate and makes the dough easier to roll.

5. Roll the dough.
Generously dust your counter with Measure for Measure flour. Place the dough on the floured surface and roll it out with a rolling pin to approximately 1/16-inch thickness.

As you roll, flip the pasta dough a couple of times, sprinkling the surface with additional gluten-free flour as needed to prevent sticking. Make sure the dough is well dusted before flipping.

6. Cut the noodles.
Once the dough is rolled thin, cut it by hand into long noodles or rustic strips.

Use a metal spatula to gently lift a few noodles at a time from the counter. Transfer them to a parchment-lined baking sheet, keeping the noodles loosely arranged rather than packed together.

Continue until all the noodles have been transferred.

7. Refrigerate until ready to cook.
The uncooked noodles can be kept on the parchment-lined baking sheet in the refrigerator until you’re ready to cook them.

8. Cook the noodles.
Bring a large pot of generously salted water to a boil. Carefully add the noodles and cook for approximately 6 minutes, or until tender.

Drain well.

9. Serve.
Toss the hot noodles with butter, salt, freshly ground black pepper, and freshly grated Parmesan cheese. Serve immediately.

A few important recipe notes

• Measure the flour by weight if possible. The 200 grams is more reliable than a cup measurement, especially with gluten-free flour.
• The spinach needs to be squeezed very dry before blending.
• Don’t skip the 20-minute rest.
• Keep the work surface and dough lightly dusted with Measure for Measure flour while rolling and cutting.
• 1/16 inch gives these noodles the delicate texture you want while still allowing them to hold together.
• The noodles can be prepared ahead and refrigerated on the parchment-lined baking sheet until cooking.

I hope you enjoy these homemade hand cut spinach noodles as much as I do!