Homemade Chinese Egg Noodles Made with Egg & Milk (Spaghetti Size) (Round 83)

Ingredients:

1. 400g Organic wheat flour

2. 2 large eggs (120ml) +

3. 50ml skimmed milk to 170ml (42.5% of flour weight)

4. 2 tsp salt (8g) (2% of flour weight)

5. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid)

6. 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 1.5 - 2 minutes.

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 30 December 2024. This is Round 83. I wanted to try to make noodles using both egg and milk instead of just water to increase the nutrition value of the noodles. This has been very successful. The resulting noodles are soft, chewy and very nice :-)

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 and salt) together and add them into the pasta maker's chamber.

Crack and mix 2 eggs (approx.120ml)

Add 50ml of skimmed milk (Please ignore the reading in the picture) and 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 1.5 - 2 minutes. You can test for doneness after 1.5 minute.

Homemade Spaghetti Made with Milk (Round 82)

Ingredients:

1. 400g Organic wheat flour

2. 170ml skimmed milk 0.1% fat (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. Do not mix more than 3 times, as it will overmix the dough and break the gluten formation.

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 30 December 2024. This is Round 82. I wanted to try to make noodles using milk instead of water to increase the nutrition value of the noodles. Soft, chewy and nice :-) C & J ate them and they both liked it :-)

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 and salt) together and add them into the pasta maker's chamber.

Measure 80ml of milk (ignore the reading in the picture as this is for half a batch)

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

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

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.

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

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 1.5 - 2 minutes. You can test for doneness after 1.5 minute.

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 :-)