Not many know that making noodles yourself is much easier than we think.
Making your own noodles is also healthier and safer, we can create with various
kinds. Indeed, home-made noodles are a little longer than the instant noodles.
But homemade noodles will taste special compared to the instant noodles. For
that I will give recipes and how to make noodles easily even without a machine.
An easy way to get thin noodles is by rolling pins like this, but if you
don't have them use a roller stick manually with the thickness you want.
How to Make Noodles from Scratch
This homemade noodles recipe from scratch will make enough egg noodles
for five servings.
1. Gather the Ingredient
You’ll need:
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2 to 2-1/4 cups all-purpose flour
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½ teaspoon salt
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2 egg yolks and 1 whole egg, lightly beaten
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1/3 cup water
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1 teaspoon vegetable oil or olive oil
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All-purpose flour
2. Mix the Dough
In a large bowl stir together 1-3/4 cups of the flour and the salt. Make
a well in the center of the flour mixture.
In a small bowl combine egg yolks and whole egg, the water, and oil. Add
the egg mixture to the flour mixture, stirring to combine.
Tip: The dough will be sticky at this point. That's OK; it will become
smooth as you need it.
3. Knead the Dough
Sprinkle a clean kneading surface with the remaining flour. Turn dough
out onto floured surface. Knead the dough until it is smooth and elastic (8 to
10 minutes total).
Tip: To knead dough, fold the dough and then push it with the heel of
your hand. Turn the dough and repeat folding and pushing until the dough
reaches a smooth and elastic consistency.
Cover the dough and let rest for 10 minutes.
Tip: You can make the dough in advance to this point. Transfer the dough
to an airtight container; freeze up to 3 months. Thaw completely in the
refrigerator, then continue with the next step.
4. Roll the Dough
Divide the dough into four equal portions.
On a lightly floured surface, roll each portion into a 12x9-inch
rectangle. (Or pass it through a pasta machine until 1/16 inch thick.)
Dust both sides of the dough portions with additional flour.
Let the dough stand, uncovered, about 20 minutes.
5. Cut the Noodles
Loosely roll the dough into a spiral.
Cut the spiral crosswise into 1/4-inch-wide strips.
Unroll the strips to separate.
Cut the strips into 2- to 3-inch lengths.
At this point you can cook the noodles immediately, or dry and store them
(see next steps).
6. to Store Cut Noodles
Spread the noodles on a wire cooling rack.
To store in the refrigerator: Let the
noodles dry for 2 hours. Place in an airtight container and chill for up to 3
days.
To freeze: Dry the noodles for at least 1
hour; place them in a freezer bag or freezer container and freeze for up to 8
months.
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