Spinach Hand pasta
By VicentaLakin
Recipe Recommendations
- flour 230 grams
- spinach juice 100 ml
- salt 3 grams
Steps for Spinach Hand pasta
1
The spinach picks up and washes it and puts it in the open water for a while
2
When it's cold, it's watered down, and it's juicy with a proper amount of water
3
you can get 100 g of spinach juice and noodles when you're cold. 100g violet juice with 230g flour and salt 3g (or not)
4
you can get 100 g of spinach juice and noodles when you're cold. 100g violet juice with 230g flour and salt 3g (or not)
5
It's completely flatted into a very hard noodle. It is at least 30 minutes, or one hour, in the bag, and can be removed and rubbed again。
6
and when it's done, the pasta becomes straight-on-the-skin with less than 2 mm thick
7
If you want to fold the face, then you need to dry the flour and fold it. If the panel is not large enough, it needs to be split into two pieces in front of the twilight, operating separately。
8
The good noodles shake open, and a little dry flour or corn flour is sticky. CompanySpinach Hand pasta Make Tips
Bring water to a boil, add noodles, and bring to a boil twice. If not eating immediately, divide into portions, put in bags, and freeze directly.