Spinach Noodles

Taste: Original; Technique: Other; Time: Several hours; Difficulty: Moderate.

Steps for Cooking Spinach Noodles

Chop the spinach leaves, using only the green leaves and not the stems.

Take 80g of chopped spinach leaves and add 250g of water. Blend in a food processor for 2-3 minutes, or until smooth. A high-speed blender is recommended for best results.

Filter the blended mixture and measure out 90g of spinach juice. If the mixture is blended finely enough, the spinach puree can be used directly.

Add flour, salt, egg, and spinach juice to a deep bowl.

Mix with chopsticks until crumbly.

Knead into a non-smooth dough, cover with plastic wrap, and let it rest for 30 minutes (if time is tight, skip this step and move on to the next).

Divide the dough into 4 equal parts, each weighing about 115g.

Press the dough: Start with the thickest setting and fold the dough repeatedly, pressing it each time. Press the dough about 4-5 times on each setting, starting from the 7th setting and working down to the 3rd setting, until the dough becomes a smooth sheet.

When preparing the noodles, sprinkle both sides of the sheet with flour to prevent sticking.

Use the fine noodle setting to cut thin noodles.

Similarly, use the thick noodle setting to cut thick noodles. If the noodles are not cooked immediately, they can be stored in a freezer bag in the freezer for up to 1 month.