Saturday, 14 August 2021

Homemade Noodle

Recently, I have grown to love preparing my noodles from scratch. Although the ingredients are simple, it really need a lot of arm muscle to roll out the dough from thick to thin sheet. Freshly made noodles are easier to cook and have a springy texture. Most importantly, the noodles are fresh, and not from hard dried pasta that required a longer cooking time. If you are very very hungry and need to fill your stomach fast, then this is not a good option 😉

Servings: 2 to 3 persons

100g (130) plain flour plus*
20g (30) semolina flour/plain flour plus
20g (25) beaten egg
45g (60) cold water

* plain flour plus has 25% of superfine wholegrain flour being added to the plain flour
Figures in blue ( ) indicate the quantities for 4-person portions

1. Mix all the ingredients together till the mixture resembles bread crumbs.
Water to be added slowly and check the wetness of the crumbs. In order for the noodle to be springy after cooking, the dough should be firm and not too wet.

2. Use your hands to gather all the bread-crumb-like dough together, and knead into a firm dough.

Cover the dough and let it rest for about 20 minutes.

3. Use a rolling pin to roll the dough into a thick sheet.

Fold the dough sheet into half and continue to roll flat.

Repeat the rolling and folding process multiple times, till the dough sheet becomes thin and smooth.

4.  Apply a thin coat of potato or corn starch over the two faces of the dough sheet. This is to prevent the dough sheet from sticking to each other during cutting later.

5. Fold the dough sheet into about 3 to 4 layers.

Cut the dough sheet into thin strands using a sharp knife and cut in a sawing motion. Exert too much force over the dough sheet will cause the layers to stick to each other after cutting. This will cause difficulty in opening out the noodle strands later.
Loosen the strands after cutting.

The raw noodle will expand after cooking, so it is preferably cut in a thinner width.

6. Cook the noodle in boiling water added with salt and oil for about 8 to 10 minutes, or till achieving your preferred texture. A thicker noodle will require a longer cooking time. 
I use the "Noodle-Cooking" function of my IH rice cooker. 

7. Transfer the cooked noodle to a bowl of icy water to halt the cooking process. The noodles are ready to be added to your preferred pasta sauce or cook in your preferred manner 😋

Vegetables Tomato Noodle

As stir-fried noodles

In noodle soup

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