Spinach Noodles

Ingredients

• 60 g spinach
• 150 ml water
• 330 g bread flour (strong or high-gluten flour)
• 2 g salt

Instructions

1. 1

   --- Steps ---

2. 2

   Combine spinach & water in a blender or food processor, process at high speed until completely smooth.

3. 3

   Strain mixture to obtain the liquid & set aside.

4. 4

   Combine flour & salt to the bowl of a stand mixer fitted with a dough hook attachment & whisk to incorporate.

5. 5

   Turn mixer on low, add spinach liquid in two batches, giving flour time to absorb the water with each addition (if doing by hand, stir with your hands as you gradually add the liquid)

6. 6

   A shaggy dough will form after 5 mins of kneading (if this doesn't happen, turn off mixer & mix with hands)

7. 7

   Once dough has formed a cohesive ball, continue to knead with mixer for 10 mins (or 15 mins if by hand)

8. 8

   Cover & allow to rest at room temp for 30 mins (dough will continue to absorb moisture & become more stretchy)

9. 9

   After dough has rested, knead it by hand for a few secs to remove any air bubbles, form into a ball & cut in half.

10. 10

    Flour work surface thoroughly, take each dough half, roll into a thin sheet (about 2 mm think), flipping over to even it out (this can be done with a rolling pin or a pasta roller)

11. 11

    If cutting by hand, fold dough into 2 layers, slice with a sharp knife into desired thickness, gently separate strands & flour generously.

12. 12

    Bring a pot of water to a boil, cook noodles for 1-3 mins (depending on thickness) & serve with sauce or soup of choice.