Egg Noodles

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One of my 2017 resolutions is to take one day a month off to make delicious treats such as: seasonal jams, homemade pasta, homemade noodles, tomato passata, ketchup, different vinegars, oils, tea mixes and more. There's just that extra bonus feeling if you know you made something yourself isn't it? Like homemade lasagne made from scratch or homemade asian noodles, which are incredibly easy to make + store-bought are not the cheepest in our area. We love these noodles in a hot soup because they are such a comforting dish during cold winter. You can store them for up to 2 months or cook them fresh right away. Awesome right? Now lets get in some noodle action and cook up a storm.

INGREDIENTS

EGG NOODLES

• 10 g baking soda
• 500 g all-purpose flour
• 200 ml water, lukewarm
• 1 egg
• 50 g rice flour

TOOLS AND EQUIPEMENT

• SAUCEPAN
• ROLLING PIN
• BOWL
• PASTA MAKER MACHINE (OPTIONAL)
• KITCHEN TOWEL

METHOD

BAKE SODA

Add the baking soda to a saucepan and fry for about 15 minutes on low heat or spread the soda over a baking tray lined with parchment paper and bake for 1 hour at 120°C (250°F).

KNEAD

In a bowl combine baked soda, all purpose flour, lukewarm water and an egg. Knead well. You may use a dough hook attachment on your electric mixer or your hands to make the noodle dough. Knead for 15 minutes by hand or 5 minutes with an electric mixer.

ROLL OUT THE DOUGH

Roll out the dough to 2cm (0.8 inch) thickness. Wrap the dough in plastic foil and let it rest in a fridge for at least 30 minutes.

NOODLES

Divide the dough into four portions. Roll each portion out using a pasta machine. Progress through the thickness settings one by one until you reach thickness nb. 4 (out of 6). If you are hand rolling them make sure they are rolled out to 1 - 2 mm or 1/16 inches. Cut into desired lengths and shapes. Dust the noodles with rice flour and keep them, shake off the flour and roll into a nest.

STORE

You can cook fresh noodles right away in a pot filled with boiling salted water for 40 - 60 seconds. Or you can store them for up to 2 months. If you want to dry your homemade noodles for future use, spread the nests on a large baking sheet. Cover with a kitchen towel and dry for about 3 - 5 days, turning it a few times.

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