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Yields approx. 450g of noodles
Ingredients:
1. 200g wheat flour (Valsemøllen danske hvedemel) (50% of total flour weight)
2. 120g Organic wholewheat flour (Øko fuldskornhvedemel) from Føtex Supermarket (30% of total flour weight)
3. 80g quinoa flour (20% of total flour weight)
4. 2 eggs (120ml) +
5. 60ml skimmed fresh milk 0.1% fat to 180ml (45% of flour weight)
6. 2 tsp salt (8g) (2% of flour weight)
7. 1 tsp olive oil (4ml) (1% of flour weight)
8. 1 litre of boiling water for cooking each 100g of noodles
Instructions:
1. Grind your quinoa into flour or you can use store bought quinoa.
2. If your quinoa flour tastes bitter, process your whole quinoa flour by baking it in the oven for a couple of hours at 250 deg F/120 deg C until golden brown (you can keep the processed quinoa flour fresh in the fridge for many months). Or to make small batch, toast it on the stove under medium to medium low heat, stirring constantly.
3. In the Philips pasta maker, mix 3 cycles of 9 mins (1 cycle 3 mins) without extruding. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.
4. Rest for 20 mins.
5. Mix 1 cycle and extrude straight with ramen disc (The spaghetti disc from Phillips can be used for ramen).
6. Bring to boil a pot of water.
7. Cook for 2 - 2.5 min, drain and serve as dry noodles or in soup. Start to test for doneness at 1.5 min.
Additional Information:
I am elated!! In the war against processed food 💪💪, tonight on the last day 2024, I have finally succeeded in making wholewheat noodles incorporating quinoa that taste like Chinese noodles 🍜 but yet super nutritious containing egg, milk, quinoa, wholewheat flour, wheat flour, salt and olive oil that is fast and simple to make.
Previously, the noodles with quinoa were either brittle, not chewy, turned soggy fast or tasted bitter.
It has taken me more than a year to develop to reach this milestone, succeeding in the round 85 of my experiments.
To God be the glory.
Made this on 31 December 2024. The noodles tasted springy, chewy and just prefect when cooked between 1.5 to 2 minutes :-) This is probably the world's most nutritious noodles :-)
This is Round 87 using quinoa ground into flour at home.
References:
This is the organic wheat flour I use from Føtex Supermarket
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This is the quinoa we used here.
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Grind your quinoa in your miller. We use our good, old and faithful Magimix to do it.
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Here is how the quinoa ground into flour looked like.
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Add 80g of quinoa flour (Please ignore the reading as I am making half a batch here)
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Add 120g of wholewheat flour.
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Add 200g of wheat flour.
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Add 8g salt
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Add 80g of roasted quinoa flour.
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Mix all the dry ingredients (wheat flour, wholewheat flour, quinoa flour and salt) together and add them into the pasta maker's chamber.
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Crack and mix 2 eggs (approx.120ml)
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Add 60ml fresh skimmed milk.
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Start the mixing and slowly pour in the egg mixture (egg, milk and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)
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Before extrusion after the last round of mixing (4th round) the dough looked like this, like lumps of rice grains
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After resting for 20 minutes, run another mixing cycle (4th mixing) and extrude straight away using the ramen or spaghetti disc.
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Here they come :-)
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If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.
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Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 2 - 2.5 minutes.
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Tossed it with some soy sauce and sesame oil and add more toppings such as vegetables and meat as desired.
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