Hand Rolled Amethyst Noodles

Name: Hand Rolled Amethyst Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 250g Purple Cabbage Juice; Some corn starch; 5g salt

by CoCoLc

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The hand-rolled amethyst-faced purple cabbage is bright in color. It is squeezed into juice and used as the coloring material for hand-rolled noodles. It shows "color appetite" and also adds color to the pasta, and adds a sense of mystery to the food table.
Although not very good at making noodles, the strength of making noodles is not enough. But I like to eat pasta very much, and often make a variety of different colors of pasta to change. And modern people’s life is busy. On holidays, they make hand-rolled noodles and store them in the freezer in case they can eat noodles from time to time.
This time using purple cabbage juice is a good partner for another noodle ingredient. I made an amethyst face here. "

Ingredients

Hand Rolled Amethyst Noodles

1. Purple Cabbage Juice

2. High-gluten flour

3. Pour the high-gluten flour into the purple cabbage juice and stir with chopsticks, then use your hands to form a dough. Cover with the plastic wrap used for conditioning, and let it rest for 30 to 40 minutes.

4. After waking up, lift the plastic wrap and take it out.

5. Divide equally into three parts, and then cover the film to wake up for 30 minutes.

6. Use wooden sticks to roll the noodles. When rolling the noodles, the flour sprinkled is high-gluten flour.

7. Place it on the cutting board and cover it with a paper towel for conditioning (to make the panel (noodles) easy to cut and not stick to the cutting board). After the panel is heavy, place it on top and use a kitchen knife to cut strips.

8. After cutting into pieces, sprinkle with cornstarch (to prevent the noodles from sticking to each other).

Tips:
Afterwords:

1: The amount of squeezed cabbage juice is the main one. The amount of squeezed cabbage juice is used to measure the amount of flour added, and there is no conversion error.

2: The ratio of cabbage juice to flour: 100g cabbage juice, 200g high-gluten flour.

3: Salt is the ratio of flour, 100 grams of flour can be added with 1 gram of salt.

4: Divide the extra noodles into portions, wrap them in plastic wrap, a plastic bag, and put them in the freezer.