Cooking Steps

1. 

   Step1:Steam pumpkin peeled and sliced for 25 minutes; wash and shred Shanghai green and purple cabbage.

2. 

   Step2:Respectively pour into the blender. Beat into mud. Filter the juice with gauze. Pumpkin mud does not need to be filtered.

3. 

   Step3:Divide the flour into three parts. Divide them into three parts. Use purple cabbage juice, green vegetable juice, pumpkin puree and flour respectively. Add a small amount of the juice into the flour and make a smooth dough. The flour should be hard. Cover with damp cloth. Wake up for 15 minutes.

4. 

   Step4:Cut the dough of each color into three parts, roll it into a rectangle, put it in the third position of the noodle machine, and roll it into pieces.

5. 

   Step5:This is the rolled dough.

6. 

   Step6:Sprinkle a layer of dry powder on each pasta again. Adjust the pasta machine to position 6. Thin the pasta (the higher the level of the pasta machine is, the thinner the pasta is rolled. Generally, it is the best choice to make 67 thick pasta).

7. 

   Step7:It's very good to carve the dough with various tools on the dough. There's a special butterfly mold. I don't have one at home. It's also good to carve it with a small bottle cover.

8. 

   Step8:Use chopsticks to gently clip the round dough into a beautiful butterfly.

9. 

   Step9:Butterfly faces of all colors. The rest of the dough was cut into long noodles with a noodle machine.

10. 

    Step10:Finished drawings.

11. 

    Step11:Finished drawings.

12. 

    Step12:Tomato, egg and butterfly noodles.

13. 

    Step13:It's beautiful and delicious. It's healthy and natural. Baby loves it. Mom is more at ease.