Instructions

• 1. Add spinach in a bowl and blend with a hand blender or a food processor until a paste.
• 2. Strain with a cooking sieve and transfer into another bowl (I got 80g of it). Now add enough water to reach 148g. Add baking soda and fine salt, mix well. Set aside.
• 3. In a bowl, add bread flour, gluten flour and potato starch (katakuriko). Mix well.
• 4. Set the angel hair disc (1.3mm) to the pasta maker and add the flour mix into the machine.
• 5. Start the program and then pour the spinach water. Stir a little while you pour and use a rubber spatula if needed to help it out and in the tank.
• 6. Prepare the tray to receive noodles and sprinkle potato starch lightly on it.
• 7. Pause once and cut the first 10cm of noodles. Put them back in the machine's tank. Then resume to continue.
• 8. Dust the noodles with potato starch and cut when it reaches your target length. Repeat until the machine stops or the dough is finished.