Colored noodles - Green
Step 1 . Spinach water extraction, control the moisture content (because spinach contains oxalic acid, it is healthier to extract juice after water extraction), and press it into spinach juice (I use a juicer or a blender to filter it)
Step 2 . Add flour to make a dry and hard dough (there is a lot of dry powder, uneven, and pressed very hard)
Step 3 . (The picture is the first time that the noodle press has finished pressing) Use a rolling pin to roll out the noodles that are suitable for the size of the noodle press, and then put them into the noodle press. Press them in the first gear (the widest gear). After coming out, fold them in half and press them again several times until the noodles are even and there is no dry powder (about 3 to 4 times of pressing). Those who like to eat noodles can press them several times more
Step 4 . At this point, the dough feels a bit soft, and starch is applied on both sides of the dough (if the dough is dry enough and there is no sticky feeling, it still feels hard. This step can be omitted)
Step 5 . Change the dough press to 3rd gear and press it once
Step 6 . Then switch to the thinnest gear and press again
Step 7 . Then cut into your favorite noodles (colored noodles are not suitable for long-term high-temperature cooking due to the use of natural pigments, preferably made into thin noodles) (High temperature can cause some natural pigments to fade ^ _ ^)
Step 8 . Noodles that are temporarily not eaten can be made into loose dough according to the amount consumed and dried in the sun. When eating, cook it directly, and the chopsticks will scatter when stirred
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