Wednesday, January 16, 2013

Homemade Spinach Noodles

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What to do with the spinach purée? Adding into noodles making is one of it. This is my 2nd attempt making spinach noodles. The 1st time I used all-purpose flour . Since no eggs are used the noodles turn out soft and easily break after cooked. Therefore I used udon recipe which is make of high protein flour. Since spinach purée is used the noodle texture not chewy as udon. However it is still slurpy when eaten. 

Adapted and slightly modified from previous post homemade chewy udon

Ingredients:

300g bread flour
30g tapioca flour
1 teaspoon salt 
About 50ml water


Methods:

1. Add bread and tapioca flour in a mixing bowl. Stir to combine. 


2. In a small pot mix spinach puree, salt and water. Slightly stir to mix. Cook the mixture till warm to touch (not boiled; temperature about 50C).


3. Pour the spinach mixture into flour mixture. Mix by running chopsticks or fork around the flour (use scraper at the same time to separate the lumps). Try to combine every bit of liquid with the flour.

4. How do you know is enough liquid? Try to grab some lumps in one hand. If can form a dough means is enough. Gather all the lumps become dough. The dough might seem a bit dry and hard to get smooth. Don't worry as it meant to be. So it won't stick on pasta maker. The texture will smooth after the folding and rolling process. 

5. Divide into manageable portions (about 5 portions, 100g each). Set the roller to the thickest setting (with lowest number). Roll the dough over the pasta maker. Fold and roll over again. Repeat till smooth and even surface has achieved. Keep aside and is ready for next step. Repeat the same for the rest of portions.

6. Adjust the pasta maker to smaller feed. Roll in the smooth pasta. Keep reducing the thickness of the feeder until get your desire thickness noodles. Repeat the same for the rest.
7. Apply tapioca flour on the sheet. Cover with dry cloth and leave to rest for an hour.

8. Once the dough has rested, cut into noodles with pasta maker. Repeat the same for the rest of the sheet.

9. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the noodles and lower the heat to boil gently (make sure use more water as too little water will cause noodles become gummy and doughy). After about 1 minute, the noodles will float to the top; let it boil for another 1 minute and take them off the heat. Immediately drain off the cooking water and rinse with cold water. The noodles is now ready to be used in your recipe.


I'm using this homemade spinach noodles for the coming post which turn out to be our family favourite!


Please let me know if you have any noodles recipes which produce chewy texture with added vegetable purée. 


I'm submitting this post for this month :
~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv


~Recipe Box hosted by Bizzy Bakes

21 comments:

  1. wow, u are so rajin to make ur own noodle, looks healthy

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  2. Homemade spinach noodle! U are so amazing! ;)

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  3. I usually blend the blanch spinach with duck egg. Duck egg create chewy texture.and resting the noodle dough helps develop the texture. However since using egg, I usually rest my dough in fridge.

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  4. Amazing.. they really looks superb. This will be in my "To Do " list :)

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  5. Yours spinach noodle look great, just like store bought ones.
    Next time i also want to try your recipe. Thanks for sharing :)

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  6. Hi Vivian, what can I say, you are really hardworking. My salute to you.

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  7. I'm so impressed with this homemade pasta, Vivian! The noodles turned out beautifully and I love the added nutrition from the spinach puree... Thank you so much for sharing!

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  8. Viv , your homemade noodles look fantastic ! They really look like the ones they're selling here :D

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  9. Hi Vivian... I love homemade noodles... maybe spinach fettuccine?

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  10. Lovely noodles! I've bought a book on homemade noodles and have never even tried any of it yet! Haha! Maybe after CNY!

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  11. Hi Viv,

    I have not try using any vege puree to make any noodle or pasta yet. I wonder why too that puree doesn't produce a chewy texture... maybe the enzyme in the vege is breaking down the protein in flour?

    Hope that you will find your chewy recipe soon.

    Zoe

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  12. i've never tried making my own noodles! i just read your spinach puree post and excellent idea making spinach noodles from it! luv the colour of the noodles, so natural!

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  13. so beautiful! i want to buy noodle maker!

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  14. Amazing looking noodles - really professional and a great photo too!

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  15. Hi vivian, if I do not have a pasta machine, how can I achieve the smooth dough? Can I use rolling pin to roll, fold and roll? Thanks

    Yin

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  16. Hi Vivian, may i know where can i buy and what is the model of your pasta maker?
    Drooling over your home made noodles, pasta. Thanks for sharing.

    Ade Ho
    Singapore

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    Replies
    1. I'm using manual and cheap type which easy available and the shops selling kitchen stuff. Or kitchen section at any supermarket (at my place). I'm not sure in Singapore. There is a lot different brands for pasta maker. As long as it is function well as pasta maker, it is good one.

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    2. Hi Vivian,
      thanks for your reply.

      Ade Ho
      Singapore

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