Black noodles

Ingredients

250 grams of high protein flour

6 pieces of squid head (the ink should not be discarded)

75 grams of corn starch

1 egg

1 teaspoon salt

50 grams of high protein flour

1 tablespoon of corn starch

How to Make:

Puree with squid and ink head Blender until smooth.

Stir ingredients until lumpy. Let stand for 15 minutes.

Milled in the mill thin noodles with no thickness. 8 (no thickest. 1). Cut with cutters noodles. Sprinkle the topping ingredients.

Boil 1000 ml of water and 1 teaspoon of cooking oil. Enter noodles. Boil until cooked.