Ingredients

Salt, 35g water, 40g purple cabbage puree, 40g carrot puree, 40g spinach puree, 400g flour

Method

1. Prepare spinach juice, carrot juice and purple cabbage juice, which is actually puree!

2. Add 40 grams of spinach juice to 100 grams of flour.

3. Add 40 grams of carrot juice to 100 grams of flour.

4. Add 40 grams of purple cabbage juice to 100 grams of flour. At the same time, add 35 grams of water into 100 grams of flour and stir with chopsticks.

5. Take spinach as an example. Use chopsticks to stir it into a flocculent form.

6. Use your hands to form a dough.

7. Prepare the four kinds of dough separately.

8. Take spinach dough as an example and cut it into thick slices.

9. Install the dough pressing tool of the chef machine, and place the thick slices of dough on it and press it.

10. When starting to press, be sure to turn it to the first level, as the surface will come out rough.

11. Press a few more times until the dough becomes smooth and becomes a large piece. Gradually transition from 2nd gear to 8th gear. After pressing it a few times, the film will become much smoother.

12. Turn to 8th gear and press out, the dough will become thinner.

13. Pressed white dough pieces.

14. Carrot noodles.

15. Purple cabbage noodles.

16. Stack these four kinds of dough pieces together, and brush each piece with a small amount of water. These four colors can be arranged however you want.

17. Cut these four layers of slices in the middle.

18. Add it to another piece, and the entire dough piece will become 8 layers.

19. Cut into strips smaller than 0.5CM.

20. Adjust the noodle attachment to level 9, and then press the cut strips into noodles.