1 Good dough should be relatively hard, and then through the wet hands into the dough into a small amount of water, and finally reached the "three light." Spinach is clean and chopped.
2 into the cooking machine, add a little water, labeled as delicate dishes paste.
3 into the bowl, add a small amount of salt and stir the amount of warm water evenly.
4 While slowly pouring the spinach water into the flour, stir quickly until all the flour is stirred into a dry flop to stop adding water.
5 rub your hands with your hands, and into a hard dough. The beginning of rubbing may be a little effort, slowly like a good rub. If there is a small amount of dry noodles can not rub into the dough, the handle in the water wet, and then clenched into the fist-like dough in the bar, so repeated until the dough kneading forming.
6 stamped, put place to place.
10 to take away from the place just rolled up slightly re-rolled up, rolling system.
11 so continue to roll up, let go, rolling roll to start the roll, until the whole piece of roll roll to the appropriate thickness.
12 again on the whole piece of bread evenly sprinkled with corn flour, re-rolled up, and with the rolling pin like a fan like the dough to fold up.
13 cut into your favorite width.
14 cut the noodles hold the top of the head raised about two or three layers, and then all the waist away, Serve a neat hand Ganmian. Five minutes, once again rub evenly into a smooth dough. Stamped for half an hour.
7 Here to talk about Ganmian. We are here to see a person noodles do well and bad, one is to see him and was not enough hard enough, enough light enough. The other is to see his last roll over the whole large enough to face enough round, thin is consistent.饧 good dough removed from the pot, hard rubbing three to five minutes, closing down, hand flattened.
8 to the surface evenly sprinkle a little corn flour, with a rolling pin first turn the circle to open the dough slightly open.
Done!
Very happy to have visited your post, I love food publications, fresh pasta I am passionate, in my country there are many Italian immigrants and have incorporated their customs of frecas pasta on Sundays.
Many thanks @jessicazheng for sharing the recipe and step by step, very delicious and healthy.
Welcome back. One word in the title has typo - nooldles
The numbering seems to be strange too. Not sure if it's a cut an paste issue.