To make the vegetable purée, mince or blend in a food processor, combine with the water, and adjust so it's 50 g (I used vegetables from last night's hot pot, chrysanthemum greens, mizuna, and napa cabbage)
Combine the flour and salt...
Add the purée and olive oil, and knead until the dough becomes glossy.
After letting it rest for 30 minutes, roll out the dough.
Thinly cut into strands.
Boil for 1-2 minutes. If you prefer the noodles firm, rinse under cold water, then reheat.
Here it is prepared for use. It should last in the fridge for 2-3 days.
Here it is with pescatore sauce.
With gorgonzola sauce.
Story Behind this Recipe
Use your choice of vegetables.
Bring the dough together with just the right amount of water. Adjust the amount of water to taste. If the dough is too soft, you won't be able to cut into noodles. If it doesn't work out, use the dough for ravioli or lasagne.