Easy Homemade Wholewheat Chinese Egg Mee Pok Tagliatelle Noodles without Kansui - 30% Wholewheat (Round 70)

  

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)

3. 2 eggs (120ml) + 

4. 50ml distilled water to 170ml 

6. 2 tsp salt (8g) - 2% of flour content

7. 1 tsp olive oil (4ml) - 1% of flour content

8. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Let the Philips Pasta Maker run and extrude directly using the tagliatelle disc as per machine instructions. No need to rest the dough in between.

2. Cook for 1.5 - 2 min, drain and serve as dry noodles or in soup.

Additional Information:

Make this on 23 December 2024. Springy, chewy and al dente perfect :-)

This is Round 70.

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

In a bowl, gather 280g of wheat flour.

Add 120g of wholewheat flour

Add 8g salt

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

Crack and mix 2 eggs (approx.120ml)

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

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

Start the mixing and slowly pour in the egg mixture (egg, distilled water 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)

Here they come :-)

 

If you are not consuming them immediately, store them in a plastic container in fridge for 3 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.

Homemade Wholewheat Chinese Egg Noodles without Kansui - 30% Wholewheat (Round 65 Based on Round 35)

 

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)

3. 2 eggs (120ml) + 

4. 50ml distilled water to 170ml 

6. 2 tsp salt (8g) - 2% of flour content

7. 1 tsp olive oil (4ml) - 1% of flour content

8. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

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

2. Rest for 20 - 45 mins.

3. Mix 1 cycle and extrude straight with ramen disc (The spaghetti disc from Phillips can be used for ramen).

4. Cook for 1 min, drain and serve as dry noodles or in soup.

Additional Information:

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

This is Round 64, which is based on Round 35, but 30% wholewheat flour. 

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

In a bowl, gather 280g of wheat flour.

Add 120g of wholewheat flour

Add 8g salt

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

Crack and mix 2 eggs (approx.120ml)

Add distilled water to 173ml mark (Distilled water is basically boiled water that is cooled down)

Mix well the 173ml of egg mixture.

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

Start the mixing and slowly pour in the egg mixture (egg, distilled water 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)

After mixing, this is how the dough looked like, like lumps of rice grains.

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

After resting for 20 - 45 minutes, run another mixing cycle and extrude straight away using the ramen or spaghetti disc.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 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 minute.

Homemade Chinese Egg Noodles without Kansui (Round 64 Based on Round 35)

 

Ingredients:

1. 400g Organic wheat flour

2. 2 eggs (120ml) + 

4. 40ml distilled water to 160ml (42.5% of flour weight)

5. 2 tsp salt (8g) - 2% of flour content

6. 1 tsp olive oil (4ml) - 1% of flour content (In addition to the 170ml of liquid)

7. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Run the mixing cycle of 3 mins each for 3 times. 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. Cook for 1 min, drain and serve as dry noodles or in soup.

Additional Information:

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

This is Round 64, which is based on Round 35, but total liquid is 165ml instead of 170ml for udon. I know udon noodles doesn't contain egg, but I like mine nutritious for the children. It still tastes as chewy as the traditional udon :-)

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 2 eggs (approx.120ml)

Add distilled water to 160ml mark (Distilled water is basically boiled water that is cooled down)

Mix well.

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

Start the mixing and slowly pour in the egg mixture (egg, lye water, distilled water 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. 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 :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 3 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 2-1 minutes.