Ingredients: 800g of flour, a handful of spinach, one and a half carrots, two tomatoes and a quarter of purple cabbage. Proper amount of water.
Steps:
Prepare the dishes and wash them. Add a small amount of water to these dishes, and juice them with a juicer or a cooking machine.
Divide 800 grams of flour into four portions, 200 grams each, and add 80 grams of different vegetable purees.
Take spinach as an example, and stir it into a flocculent shape with chopsticks.
Then knead it into hard dough by hand. The dough is hard and can be squeezed together with a little force.
Take carrot noodles as an example and cut them into thick slices.
Install the noodle pressing tool of the chef's machine and press the cut thick noodles on it. When you start pressing, you must turn to the first gear. The dough is rough. If you press it a few more times, the dough will be smooth into a big piece. Gradually from the second gear to the eighth gear, the back panel is much smoother after pressing a few times, and the bottom panel is pressed out after driving to the eighth gear, and the panel is also thin.
Finally, turn on the ninth pressure, and the patch is already very thin.
Change a knife with a cutting surface and start cutting the surface.
Make noodles with tomatoes, spinach and purple cabbage in turn.