Avocado noodles

Ingredients:

• 1/4 cup fresh cilantro leaves, plus extra for topping
• 2 medium ripe avocados, halved, pitted and cut into chunks
• 3 cups flour + extra for work
• 1/4 tbsp. rice vinegar
• 2 tbsp. l. sesame oil
• 1 teaspoon grated ginger
• 1 medium carrot, grated
• 1/4 small head red cabbage, shredded (about 1 cup)
• Black sesame seeds, for serving
• Asian hot sauce with garlic, such as Sriracha, for serving
• Special equipment: pasta maker with fettuccine attachment, optional

Preparation:

1. In a food processor, combine the cilantro, avocado, and 1/2 cup water until smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add the flour and pulse until all the liquid is absorbed and a large, soft ball of dough forms (it's okay if there are a few crumbs; the dough will come together when you knead it with your hands).
2. Transfer the dough to a floured work surface and gently form it into a ball, dusting it with flour as needed to prevent the dough from sticking to your hands. Try not to overwork the dough.
3. Flour the baking sheet. Cut the dough into 4 equal pieces. Cover with plastic wrap. Flour the work surface again and roll out 1 piece of dough into a rectangle approximately 45 x 15 cm (18 x 6 inches) and about 0.15 cm (0.6 inches) thick. Using a small knife or pizza cutter, cut it into 0.6 cm (0.4 inches) wide strips. Transfer to the prepared baking sheet and dust with flour to prevent the noodles from sticking. Cover with plastic wrap. Roll out and cut the remaining dough. You can also use a pasta machine with a fettuccine attachment to roll out and cut the dough.
4. Bring a large saucepan of salted water to a boil. Combine the vinegar, sesame oil, and ginger in a large bowl. Add the carrots and cabbage, stir, and let simmer for a few minutes until the dressing turns purple.
5. Shake off excess flour from the noodles, drop them into boiling water, and cook until tender and no longer mealy (the noodles should float to the surface), 1-2 minutes. Drain and transfer the noodles to the bowl with the cabbage and carrots, mixing well. Season with salt and pepper. Sprinkle with cilantro, sesame seeds, and drizzle with Asian garlic-hot sauce.