Vegetable noodles

Overview

My son is 7 and a half months old. I made him oil-free, salt-free and egg-free pure vegetable juice noodles

Divide the flour into 3 equal portions of 150 grams, cut the pumpkin into pieces, steam and puree, blanch the spinach and juice, and juice the carrots. 60 grams each of vegetable juice
Pour the vegetable juice into the flour separately
Stir well with chopsticks
The hand is pressed into a ball, it’s unimaginably hard
Roll it out twice and cover with plastic wrap to rest for 40 minutes.
Start rolling the dough, roll it hard
When it is very thin, cut it like this
Cut into very thin strips
Hand hurts
Baby noodles must be thin
Because it’s hard, you don’t have to worry about sticking together
Spinach is done
Start rolling out the pumpkin noodles
Cut into small pieces
To cut into a rhombus, you can cut horizontal strips first and then cut diagonally to form a rhombus
Carrots, very nice
Cut into long and wide strips
Pumpkin and spinach
Completed
Let’s take a group photo
Boil some broken scraps and give them to my son to try first
grams, the noodles are so chewy and took 10 minutes to cook. My son almost finished them in one go. It was his first time eating noodles. No matter how tired I was, it was worth it