Recipe Ingredient
- 600g plain flour
- 100g carrot, chopped
- 200ml water
- 1/2 tsp salt
- 1 tsp alkaline water (kan sui)
Instructions
- Put chopped carrot and water into a food processor. Blend to obtain carrot juice. Remove the carrot juice and pour through a fine sieve. Sift flour into a mixing bowl and add salt. Make a well in the centre and pour in alkaline water and 250ml carrot juice.
- Bind mixture together to form a very stiff dough. Knead dough on a floured surface dusted with a little plain flour until dough is no longer sticky. Flatten into a rectangle and cut into four smaller rectangular pieces. Dust each piece with tapioca flour to prevent sticking. Adjust knob of noodle machine so that rollers are at their widest setting then turn rollers slowly and insert a piece of dough.
- Keep on passing dough through the machine decreasing roller spacing each time until you get the thickness you want. Finally pass dough sheet through the cutting machine to make strands. Repeat the process with remaining pieces of dough. Sprinkle the strands lightly with tapioca flour and store in airtight containers or in seal-able zipper bags in the refrigerator.
