Description
Very bright, tasty and appetizing dish. Juice spinach noodles makes a very bright and tasty, and the tomato sauce is the normal behaviour of contrast to the dish. This rule turns 2 small portions.
Ingredients
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Spinach
7 Tbsp
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Flour
1 cup
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Salt
1 pinch
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Shallots
2 piece
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Carrots
0.5 piece
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Tomato sauce
150 ml
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Vegetable oil
3 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
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Garlic
2 tooth
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Mushrooms
5 piece
Cooking
We need to squeeze the juice out of the spinach, you can do it like me on a juicer, but you can grind in a meat grinder and strain through cheesecloth. I had frozen spinach. The juice of salt.
Pour the flour into a bowl and gradually spoon to add juice. Knead gradually.
Stir...
Gradually the dough begins to form a ball.
The best thing you can do is 1-2 times the Cam to dip water and continue taloc the dough until it become a lump.
When you knead very stiff dough, send it in a bag for half an hour. There it will become softer and more malleable.
Meanwhile, prepare the sauce. Cut small garlic, carrots and onion straws.
Carrots, onions and garlic and cook until transparent in a pan with oil. Then pour sauce, sliced mushrooms, salt and pepper, stew under cover until tender, about 5 minutes.
Here and batter our lie down for and even visually changed.
Begin to roll out. The dough is rolled out steep and difficult, but the flour to pour is not necessary, it does not stick to the table.
After we roll out as thinly as possible, start to cut. Very convenient to do a special roller with a knife.
Lengthways and then across into lapshinka. Meanwhile, the already boiling water with salt.
Our boil noodles until tender, drain and serve with sauce. Bon appetit!
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