Green noodle dough (with spinach)

Category: Culinary recipes

Ingredients
Wheat flour (advise half and half with flour durum wheat)	500 g
Frozen ground spinach	~ 50 ml
Egg	4 things

Cooking method

I often make noodles with spinach - I buy frozen ground spinach and put it in the dough instead of liquid. I tried to grind such spinach in a blender - it turns out a dark color like a purchased pasta, which is not very expensive dried. And when you don't grind the spinach in a blender, you get a beauty with green pieces, like a paste that is sold fresh!
I am looking for a very very steep dough - from the instructions for the noodle cutter.
I add flour if not very cool. Only a harvester can handle such dough. The noodle cutter rolls out easily, by the time the noodles are cut, it dries up pretty much, you don't have to add a drop of flour on top. I do not like it when the noodles and dumplings in flour are abundantly sprinkled. You cook broth - and it becomes cloudy from flour.
Nozzle for fettuccine, rolling to 7. Small vermicelli is also beautiful, and when you cook it in chicken broth, the liquid becomes light green, bright, very beautiful!
I cut the noodles (do not stick together) and crush them on a baking sheet. If you have time, I leave it until evening. If there is no time, I turn on the oven to minimum heat (I have 50 *), open the door and put the baking sheet in the oven with open the door. While I am making the next portion, the first one has time to dry out, I interfere several times. Then in the package, I leave it open until tomorrow and that's it. I also do this trick with the oven when proving yeast dough, when I bake pies or rolls in the oven. It rises very high, the main thing is not to dry it out - you can build a dome from the film from above.