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.
Ingredients:
1. 400g Organic wheat flour
2. 2 eggs (120ml) +
4. 40ml distilled water to 165ml (42.5% of flour weight)
5. 2 tsp salt (8g) ( 2% of flour weight)
6. 1 tsp olive oil (4ml) (1% of flour weight, 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. Bring to boil a pot of water.
5. Cook for 1 min, drain and serve as dry noodles or in soup (or 30 seconds after the noodles are added in and started re-boiling).
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
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.
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.
If you are not consuming them immediately, store them in a plastic container in fridge for 5 days or in freezer for 6 months.