• sifter
• bowl
• wooden spoon
• dish towel, damp
• rolling pin
• sharp knife

• 2 c flour, sifted (white and/or whole wheat)
• ½ c water

Transfer to floured surface and knead at least 10 minutes, until smooth.

Wrap in towel and let rest for 15 minutes.

Divide into workable amounts and roll out very thin. Cut to desired length and width.

To use now:

• Let rest for 10 minutes.
• Cook in rapidly boiling water until tender, 2-6 minutes, depending on thickness and type of flour used (wheat flour takes longer).

To refrigerate:

• Refrigerate, covered, for up to two days

To freeze:

• Freeze, tightly covered, for up to two weeks

To dry:

• Bundle up into loose balls (this will help prevent breakage)
• Let rest on a dry towel for at least 24 hours, until completely dry
• Store, tightly covered, in a cool, dry place

• Green: Purée 1 c spinach with ½ c water, strain and use green water
• Orange: Carrot juice
• Red: Beet juice, tomato juice

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