Scissor noodles

Ingredients for 4 servings:

• 600 g flour (ideally type 1050, 405 / 550 also works)
• 320 ml water
• 1 tsp, leveled salt
• e.g. turmeric powder, spirulina/spinach/nettle, beetroot juice or powder etc.

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Put the flour in a bowl. Make a well. Add the water and knead well. If kneading by hand, it’s best to work from the outside in for the cleanest result. Form the dough into a ball. Use clean scissors to repeatedly cut small ends off the round ball. These will be the noodles. Then put a pot of water on the boil, add salt, and cook the noodles for about 3-5 minutes. When the noodles float to the surface, they are cooked. Tip: For a delicious flavor, toss the noodles in brown butter or olive oil again afterwards. Only then add the sauce. Now comes the highlight: the noodles can also be dried. Simply place the noodles on a baking sheet (they shouldn’t touch!) and let them dry for at least 24 hours. Variations: The noodles make an ideal gift and can be colored with various foods: For yellow noodles, add 1 teaspoon of turmeric or curry powder. For red noodles, swap the water for beetroot juice or add 1 teaspoon of beetroot powder or fruit powder (raspberry, strawberry, chokeberry, or similar). The noodles are then delicious with brown butter, cinnamon, and sugar. For bluish noodles, use 1 teaspoon of spirulina powder. For green noodles, use 1 teaspoon of matcha powder and replace some of the water with a portion of pureed herbs (nettle, wild garlic, parsley, coriander, chives, basil, spinach, leftover lamb’s lettuce, etc.). The colorful versions also dry wonderfully. It’s important to note that once the noodles are dry, they naturally take longer to cook (about 8-10 minutes). These noodles are easy to make without a pasta machine or complicated rolling out. I know them from Asia, where they are mainly served with vegetable dishes.