Homemade Spinach Hand-Pulled Noodles

Create vibrant, chewy hand-pulled noodles at home with this simple spinach-infused recipe. Learn the secret to perfect gluten development for the ideal texture.

Ingredients

• 500 g all-purpose flour
• 280 g filtered spinach juice
• 2 g salt
• to taste cooking oil

Instructions

1. 1Prepare the Dough

   

   In a mixing bowl, combine 500 grams of flour with 2 grams of salt. Gradually pour in 280 grams of filtered spinach juice, stirring the mixture until it forms green flakes.

   Tip: Adding the liquid slowly helps achieve a more even consistency in the dough.
2. 2Form the Dough

   

   Continue mixing the spinach juice and flour until the mixture turns into uniform green flakes. Use your hands to bring the flakes together into a cohesive dough.

   Tip: Ensure all flour is incorporated into the dough for a consistent texture.
3. 3Initial Kneading

   

   Place the dough in a bowl and use a punching motion to knead it for 3 to 5 minutes. This initial step helps build the base gluten structure.

   Tip: Using a punching motion is an effective way to work the dough when it is still in the bowl.
4. 4Test Gluten Development

   

   Carefully stretch a small piece of the dough. A well-developed dough should show good extensibility, indicating that the gluten has been properly activated.

   Tip: If the dough tears immediately, it needs more kneading time.
5. 5Final Kneading

   

   Transfer the dough to a wooden board and knead repeatedly until the surface is completely smooth. This final kneading ensures a consistent, chewy texture.

   Tip: Keep the board lightly floured to prevent sticking while kneading.
6. 6Divide the Dough

   

   Once the dough has rested, divide the smooth dough ball into manageable portions using a sharp knife.

   Tip: Cut the dough into equal portions to ensure uniform noodle thickness.
7. 7Roll Out the Dough

   

   Take a rested, round portion of the green spinach dough. Using a wooden rolling pin, roll the dough out evenly into a flat, circular shape until it is about the thickness of a chopstick.

   Tip: Keep your pressure even while rolling to ensure the dough layer is uniform, which guarantees evenly sized noodles later.
8. 8Oil the Dough

   

   Generously coat the surface of the flattened dough circle with cooking oil. This crucial step conditions the dough, enhances its extensibility, and prevents the layers from sticking together when stacked.

   Tip: Make sure the oil reaches all the way to the edges so no part of the dough dries out.
9. 9Rest the Stacked Dough

   

   Stack the oiled dough circles in a bowl or on a plate. Cover the container tightly with plastic wrap to lock in moisture, and let the dough rest for at least 30 minutes to fully relax the gluten.

   Tip: Dont rush the resting phase; well-rested gluten is the secret to noodles that stretch beautifully without snapping.
10. 10Slice the Dough

    

    After resting, transfer the dough to a cutting board. Sprinkle a little flour on both the board and the dough to prevent sticking, then use a sharp knife or dough scraper to cut the flat dough into thin, even strips.

    Tip: The width of these strips dictates how thick your final pulled noodles will be, so try to keep them as uniform as possible.
11. 11Gather the Strips

    

    Ensure the cut dough strips are lightly coated with the dusting flour so their freshly cut edges dont stick back together. Gather them up loosely in your hand to prepare for the final stretching.

    Tip: Shake off any excess flour before pulling to keep your cooking water from becoming too starchy.
12. 12Stretch the Noodles

    

    Hold both ends of the clustered dough strips and gently stretch them outwards to elongate them into thin, fresh noodles. If you prefer a thinner bite, you can fold the stretched noodles and gently pull them a few more times.

    Tip: Pull with steady, smooth tension rather than quick jerks to let the doughs extensibility work without breaking the strands.

Storage & Preparation

Burn It Off

Frequently Asked Questions