Materials

A handful of purple amaranth (80g of juice), 230g of flour, 20g of water, 3g of salt

How to do it

1. Wash and drain the purple amaranth, boil water in a pot, not too much, and put amaranth in it, and then turn off the heat after a little bit of scalding. At this time the water in the pot is already magenta, after cooling, you can directly take 80g of water and then add 20g of water and noodles. You can also leave out the water and the noodles will be much darker in color

2.230g flour, 3g salt (you can also leave it out), 100g water from the purple amaranth (20g of water), and knead thoroughly to form a very stiff dough. Place in a plastic bag and allow to rise for at least 30 minutes, or 1 hour, in between which time you can take it out and knead again

3. Roll out the dough directly after it has risen to a thickness of less than 2mm, and then fold and cut the dough as shown in the picture. Sprinkle dry flour on the dough when rolling and folding to prevent it from sticking

4. Shake the rolled out noodles and add a little dry flour or cornstarch to prevent them from sticking. Add a little dry flour or cornstarch to prevent it from sticking. Boil water and add the noodles and cook. Add the marinade when you eat