Homemade All Egg Wholewheat Udon Noodles - 50% Wholewheat (Round 81)

Yields 450g of Udon noodles

Ingredients:

1. 200g Organic wheat flour

2. 200g Salling øko wholewheat flour

2. 3 large eggs (180ml) (45% of flour weight)

3. 2 tsp salt (8g) (2% of flour weight)

4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 180ml of liquid)

5. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 5 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 - 30 mins.

3. Mix 1 cycle and extrude straight with spaghetti disc. 

4. Cook for 9 min, drain and serve as dry noodles or in soup. Very chewy and nice.

Instructions:

1. Mix 5 cycles (15 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 - 30mins.

3. Mix 1 cycle and extrude straight with udon disc. 

4. Bring to boil a pot of water. 

5. Cook for 9 mins (or 9 mins after the noodles are added in and started re-boiling). 

6. Drain and toss in soy sauce and sesame oil to prevent sticking. Serve as dry noodles or in soup.

7. If serving in soup, pour into the soup only when you are about to eat it.

Additional Information:

Make this on 29 December 2024. Chewy perfect. Didn't fray at all. Cooked 9 mins soft and chewy. Cooked 8 mins, was too soft.

This is Round 81.

This is the organic wheat flour I use from Føtex Supermarket 

In a large bowl, add 200g of wheat flour (Please ignore the reading shown on the scale)

Add 200g of wholewheat flour (Please ignore the reading shown on the scale)

Add 8g salt

Add 8g of salt (approx. 2 teaspoons) and mix well.

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 3 large eggs (180ml).

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg and olive oil) and run the machine for 5 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)

It looked like this after 1 round of mixing.

It looked like this after second round of mixing.

It looked like this after third round of mixing.

It looked like this after 4th round of mixing before extrusion.

The mixture should look lumpy like the above after 5 rounds of mixing. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Cover the openings with a plastic wrap and let it rest for 20 - 30 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the udon disc.

Here they come :-)

You can cover it with food plastic wrap to prevent the noodles from drying up.

Place them in a plastic container dust with some corn starch, especially if you wish to store it for a few days.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 9 minutes. Drain and serve. 

You can also use a sift when cooking the noodles so that it is easier to retrieve and drain the noodles.

You can eat them on its own with a bit of soy sauce and sesame oil.

You can also add soup and eat them as noodle soup :-)

You can use them for fried noodles. The above is Japanese yakiudon :-)

Homemade All Egg Spaghetti Noodles (Round 79)

Ingredients:

1. 400g Organic wheat flour

2. 3 large eggs (170ml) (42.5% of flour weight)

3. 2 tsp salt (8g) (2% of flour weight)

4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid)

5. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Mix 3 cycles (9 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with spaghetti disc. 

4. Bring to boil a pot of water. 

5. Cook for 3 mins (or 30 seconds after the noodles are added in and started re-boiling). Cook 2.5 minutes if you like it al dente and chewy, 3 mins if you like it softer but still chewy.

6. Drain and toss in soy sauce and sesame oil to prevent sticking. Serve as dry noodles or in soup.

7. If serving in soup, pour into the soup only when you are about to eat it.

Additional Information:

Make this on 21 December 2024. Springy, chewy and al dente perfect :-)

This is Round 79.

This is the organic wheat flour I use from Føtex Supermarket 

In a large bowl, add 400g of wheat flour.

Add 8g of salt (approx. 2 teaspoons) and mix well.

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 3 large eggs (170ml)

Mix well.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg 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)

The mixture should look lumpy like the above. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the spaghetti/ramen disc.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 5 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 3 minutes.

Homemade All Egg Udon Noodles (Round 78)

Ingredients:

1. 400g Organic wheat flour

2. 3 large eggs (170ml) (42.5% of flour weight)

3. 2 tsp salt (8g) (2% of flour weight)

4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid)

5. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Mix 3 cycles (9 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with udon disc. 

4. Bring to boil a pot of water. 

5. Cook for 3 mins (or 30 seconds after the noodles are added in and started re-boiling). Cook 2.5 minutes if you like it al dente and chewy, 3 mins if you like it softer but still chewy.

6. Drain and toss in soy sauce and sesame oil to prevent sticking. Serve as dry noodles or in soup.

7. If serving in soup, pour into the soup only when you are about to eat it.

Additional Information:

Make this on 29 December 2024. Although traditional udon doesn't contain eggs, i added eggs to mine as eggs are very nutritious. Chewy perfect. Didn't fray at all. Cooked 6 mins al dente. 7 mins soft and chewy.

Round 77 with 2 rounds of mixing was a little hard and took longer to cook.

This is the organic wheat flour I use from Føtex Supermarket 

In a large bowl, add 400g of wheat flour.

Add 8g of salt (approx. 2 teaspoons) and mix well.

Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.

Crack and mix 3 large eggs (170ml)

Mix well.

Add 1 teaspoon (4ml) of olive oil and mix well.

Start the mixing and slowly pour in the egg mixture (egg and olive oil) and run the machine for 2 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)

It looked like this after 1 round of mixing.

It looked like this after second round of mixing.

It looked like this after third round of mixing.

It looked like this after 4th round of mixing before extrusion.

The mixture should look lumpy like the above after 3 rounds of mixing. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the udon disc. In the beginning, the noodles might fray a little as they come out, but that's ok, and it won't affect the taste.

Here they come :-)

You can cover it with food plastic wrap to prevent the noodles from drying up.

Place them in a plastic container dust with some corn starch, especially if you wish to store it for a few days.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 7 minutes. Drain and serve. 

You can also use a sift when cooking the noodles so that it is easier to retrieve and drain the noodles.

You can eat them on its own with a bit of soy sauce and sesame oil.

You can also add soup and eat them as noodle soup :-)

You can use them for fried noodles. The above is Japanese yakiudon :-)