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 2^nd attempt making spinach noodles. The 1^st 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

100g spinach purée 

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