Ingredients
4 cups flour plus more
1 cup water
1 teaspoon salt
2 cups spinach
cornstarch
1/2 gallon stock chicken, veggie, or whatever you have
4 oz pepperoni diced
2 cups spinach
1 can cannellini beans
chili flakes
Directions
1
Split the water, flour, and salt in half to make the 2 different colored batches of wrappers.
2
Heat the first half of the water to simmering, add half the salt, and pour it into a bowl with half the flour. Stir to combine and then knead about 10 minutes until smooth. Wrap with plastic wrap and allow to cool on the counter until ready to use, at least an hour.
3
Add the spinach to the remaining water and heat to a simmer until the spinach is wilted. Add the remaining salt. Blend in a blender or with a hand blender until smooth. Add this mixture to the flour and stir to combine, then start kneading. Add more flour until the texture of this dough matches the previous dough you made, maybe about an additional 1/4 cup. Knead 10 minutes until smooth. Wrap with plastic wrap and allow to cool on the counter until ready to use, at least an hour.
4
Put the two doughs next to each other and roll them out. Fold the dough on top of itself once or twice as you roll. This will give the dough almost a tie-dye green and white look. Use cornstarch to help prevent sticking and roll the dough out to about 1/8th of an inch. Cut into noodles and toss in more starch.
5
Bring the stock to a simmer and add the pepperoni. Simmer for 30 minutes. Add in the spinach and beans and cook another 15 minutes. Add chili flake to taste
6
Bring a pot of water to a boil and boil the noodles. Strain and add to bowls.
7
Top with the broth and serve!