Spinach Hand pasta
By VicentaLakin
It's easy to eat a bowl of pasta in a restaurant, which is worth several times more than an ordinary noodle, but many people don't want to do it on their own, so they can try it on vacation and on weekends, and it looks like they're happy and motivated to do it。
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Spinach Hand pasta
1
The spinach goes to the yellow leaf, washs it and then boils it in the pot for a minute or two, then gets it out a little cold, makes vegetable juice with a juicer, a mixer or a mill, and does not need any additional water, adding some water for the spinach。
2
A squealed spinach juice with an egg, a proper amount of flour, a little salt, a little bit of stutter, and then a little bit of a hard noodle, which is a little harder than a little bit of a bun。
3
It's not smooth at first, so you can cover it with a protective film, and then it'll be smooth for 30 minutes, or it'll be more energy-efficient using a cook machine。
4
When the noodles are smooth and thin, they start to tweak, and you can choose wood-based plasters, evenly tweaking them into circles。
5
In the middle of the journey, if the pasta is sticky, it is possible to make a proper amount of corn powder to prevent binding, and the pasta becomes thinner until it becomes its preferred noodle thickness。
6
If it's sticky, mostly soft, it'll be less liquid next time, it'll be more powdered, it'll fold up, it'll cut into a noodle with a knife and it'll be boiled with corn powder。
7
The finished product。Spinach Hand pasta Make Tips
One, if you want to stretch your face, you have to add eggs and salt, salt is a piece of flour, and it is better to stretch it, and with eggs you can make it much more resilient. Vegetable pigments are unstable, and if the noodles are to remain the same, the spinach must be warmed up early, so that the spinach noodles will be made greener。