Ingredients:Medium wheat flour2 cups, 1/4 teaspoon salt(All purpose flour) 2 cups, 1/4 teaspoon salt,Egg(s)1 plusSpinachJuice = 2/3 cup, with additional spinach for juice.

( 1CUP=240ml, 1 TEASPOON=5ml)

Method:

1: Place medium wheat flour in a Le Creuset 3P salad bowl. Beat the egg well. Squeeze out spinach juice from salted spinach.

2: Mix the egg liquid and spinach juice thoroughly, gradually adding to the flour while stirring until a slightly stiff dough forms; cover with plastic wrap and let rest for about 20 minutes.

3: Divide the rested dough into two parts. Cover one part with plastic wrap to keep moist, and roll out the other part into a thick round sheet.

4: Dust the round sheet lightly with flour and use your hands to spread it evenly. Roll it up around the rolling pin, and keep unfolding, rolling, and changing directions until the dough is uniformly thin.

5: Continue rolling until the thickness is about 1mm or less, then unfold and dust with additional flour to separate layers.

6: Cut the layered dough into desired widths using a knife. Gently separate each noodle.7: In a Le Creuset cookplus pot, bring a large amount of water to a boil, add the noodles, stir, and cook for about 4 minutes until al dente; thenFluff up and proceed to roll out all the dough;

7: In a LeCox CookPlus pot, add a large amount of water and bring it to a boil. Add the noodles, stir well, and cook for about 4 minutes until the noodles are tender. Remove and serve.