How to extract spinach juice and noodles

Spinach juice and noodles can be made by blanching fresh spinach and stirring it into a paste, then mixing it with flour and kneading it into a dough. Spinach juice and noodles can retain more dietary fiber and chlorophyll, making them suitable for making dumpling wrappers, noodles, and other pasta dishes.

Before juicing spinach, it is necessary to thoroughly clean and remove sediment. It is recommended to pick the tender leaves for a better taste. Add a small amount of salt and cooking oil to boiling water, blanch for about 10 seconds and immediately supercool to maintain the emerald green color. After processing, drain the spinach and use a blender to add a small amount of water to make a delicate puree. The recommended ratio of puree to flour is around 1:3. When making dough, add the vegetable puree in batches to avoid pouring it all at once, which may cause the dough to become too wet. Rub the dough until smooth and let it stand for 20 minutes to allow the gluten to fully form. If you pursue a more delicate taste, you can filter out vegetable residue, but it will lose some dietary fiber. Spinach contains oxalic acid, and the blanching step cannot be omitted to avoid affecting calcium absorption. The dough presents a natural light green color, and it is normal for the color to slightly darken after steaming. Adding half an egg white during kneading can enhance the toughness of the dough, making it suitable for making noodles that require stretching. In winter, warm water can be used to mix flour, while in summer, it is recommended to use ice water to slow down the fermentation rate.

It is recommended to use the spinach dough within 2 hours after making to avoid oxidation and discoloration. Paired with carrot juice and purple cabbage juice, colorful dough can be made to increase children's interest in eating. For those with gastrointestinal sensitivity, the amount of carbohydrate in spinach pasta should be controlled for the first time. For those with diabetes, attention should be paid to the total amount of carbohydrate in spinach pasta. To preserve the remaining dough, wrap it in a damp cloth and refrigerate it. Before reuse, knead it again to restore its gluten.