Homemade Carrot, Beetroot, Purple Potato Noodles by Chen Yen Ling

Ingredients (roughly):
500g all purpose flour
40ml grape seed oil
2 whole eggs
1 medium size carrot/1 medium size purple potato/half medium size beetroot

Method:
1. Put all ingredients into a bread maker, select kneading dough function. (my BM is 15 mins, I repeat 3 times)
2. Take out dough and separate into 5 portions.
3. Take 1 portion of dough, use noodle maker to flatten dough. Then fold it then spin again. Repeat roughly 4-5 times until firm.
5. Use the noodle maker to the dough into noodles. Sprinkle some tepung ubi (tapioca flour). Can keep refrigerated for roughly 4 -5 days.