working methods

1, wash spinach and carrots for later use.

2. Each juice is about 100g.

3. Take about 65g of spinach juice and 65g of carrot juice, add 120g flour, knead into a ball, put it in a fresh-keeping bag for 20min, take it out and knead it again, and repeat this twice. The dough is hard, and it will be easier to knead later. Repeated rubbing can make noodles stronger)

4. Take the best first.

5. Roll into thin dough with a rolling pin.

6. Fold as shown in the figure, and sprinkle dry powder to prevent sticking before folding.

7. Cut into the width you like, and sprinkle with dry powder after cutting, so that the noodles can stick together evenly to prevent adhesion.

8. Do the same for another piece of dough.