Homemade Rainbow Pasta Noodles

Organic, vitamin-rich, VEGETABLE NOODLES at home. A recipe that makes children love vegetables.

INGREDIENTS:

- 2 Carrots
- 1 red beet
- 1 Bunch of Spinach
- Egg
- Salt
- Dry oil
- Flour
- Water

PREPARATION:

Carrot, beetroot and spinach are stewed and made into a puree with a blender. 2 eggs separately for each vegetable puree, 1 tbsp. clarified butter, 1 tsp. We knead a dough that does not stick to a plastic hand, with salt and as much flour as it takes. For simple dough, we use 1 cup of water instead of puree.
After rolling the dough and letting it rest for 10 minutes, we spread the tops about 2 mm thick. We lightly fry the spread in a hot pan. We cut our beaten tops into long, medium and small shapes according to taste, and dry them completely on a piece of cloth for 1-2 days. We can store our dried noodles in a cool and moisture-free place in large glass containers or cloth and paper bags.

BON APPETIT.