What would make homemade noodles turn black?

1. Over-mixing the dough:

* Gluten Development: Overmixing develops too much gluten, which can make the noodles tough and also lead to a grayish or even black color. Gluten is naturally off-white, but when it's overdeveloped, it can take on a darker hue.

2. Incorrect Ingredients:

* Alkaline Water: If you're using highly alkaline water (like water with a high mineral content), it can react with the ingredients in the dough, leading to a darker color.

* Improper Flour: Certain types of flour, particularly whole wheat flour, can have a naturally darker color. If you're using a blend of flours, the darker flour might be affecting the final color of your noodles.

3. Cooking Process:

* Overcooking: Cooking noodles for too long can make them mushy and also turn them darker.

* Burning: If the noodles are left unattended in boiling water and stick to the bottom of the pot, they can burn and become black.

* Pan-frying: If you're pan-frying noodles, be careful not to overcook them, as this can lead to browning or even burning.

4. Storage:

* Improper Storage: If you store noodles in a humid environment or in direct sunlight, they can develop mold or discoloration.

To avoid black noodles, here are some tips:

* Mix the dough gently: Just knead until the dough is smooth and elastic.

* Use filtered or distilled water: This will help avoid any reactions with minerals in the water.

* Choose the right flour: If you want white noodles, use all-purpose flour. If you want darker noodles, use a blend of flours, such as whole wheat and all-purpose.

* Cook the noodles carefully: Cook them according to the recipe instructions, and don't overcook them.

* Store the noodles properly: Store them in an airtight container in a cool, dry place.

If you're still having trouble with black noodles, try experimenting with different recipes and techniques. It might just take a little practice to find the perfect recipe and method for you!