Homemade Tagliatelle Noodles - 30% Wholewheat, All Egg & Salt (Round 94)

   

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)

2. 180ml egg (3-4 eggs) (45% 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 180ml liquid)

5. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Mix 1 round in the machine without extruding.

2. Rest for 30 mins.

3. Mix 1 round and extrude straight with spaghetti disc. 

4. Bring to boil a pot of water.

5. Cook for 2.5 min, drain and serve as dry noodles or in soup for 1 - 1.5 minute after the noodles is added and the water starts re-boiling.

Additional Information:

Made this on 7 May 2025. This is Round 94.

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 

This is the flour used for wholewheat flour from Føtex Supermarket.

In a bowl, gather 280g of wheat flour.

Add 120g of wholewheat flour

Add 8g of salt (approx. 2 teaspoons) 

Mix well.

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

Add 3-4 large eggs (180ml) and mix well.

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

Gradually add in the egg-water mixture and let the machine knead 1 round without extruding.

Let the dough rest for 30 mins.

After resting for 30 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.

 

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 2.5 minutes.

Where to Pick Danish Wild Chives Ramsløg (野韭菜)

It's the season for wild Danish wild chives (Ramsløg). Today I went to pick them. They are in abundant around March 20. They can be found in Sorgenfri Slotspark in Kongens Lyngby. To make sure that they are indeed ramsløg and not the poisonous liljekonval, rub them and it should give a strong smell of garlic. Below are some pictures from today.

References:

https://www.naturbasen.dk/art/2677/rams-loeg

https://foedevarestyrelsen.dk/nyheder/pressemeddelelser/2023/mar/ramsloegens-giftige-faetter-kan-vaere-livsfarlig

 

Spaghetti Pasta - Durum Semolina, Egg & Water (Round 90)

 

Serves 4 - 6

Ingredients:

Small Batch

1. 150g Durum Semola flour (75% of total flour weight)

2. 50g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight)

3. 1 egg (60ml) + distilled water to 90ml (42.5% of flour weight)

Big Batch

1. 300g Durum Semola flour (75% of total flour weight)

2. 100g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight)

3. 2 eggs (120ml) + distilled water to 180ml (42.5% of flour weight)

3. 3 tsp salt (when cooking)

4. 2L water for boiling the pasta

Directions:

1. Mix 3 rounds in the machine without extruding.

2. Rest for 20 mins.

3. Mix 1 round and extrude straight with spaghetti disc. 

4. Cook for 3 min, drain and serve as dry noodles or in soup. Looked good, didn't fray. Al dente, firm and chewy, nice :-)

Additional Information:

I tried out this recipe from the Philips VIVA Pasta Maker recipe book. The fresh pasta tasted great, al dente and chewy when boiled for 3 minutes. Boiling it for 4 minutes will be too soft.

Durum flour is high in protein and well suited to making pasta. because they are more easily stretched into long pieces without breaking. The Italians use them to make pasta. According to Nutrition Over Easy, “Durum” is a strain of wheat that is used mostly for pasta, due to its higher protein content. (Think of “Durum” as its first name and “Wheat” as its family name.) But unless it says “whole grain” you can assume that it is refined, which means that the nutritious germ and fibrous bran have been removed.

The word “Semolina,” on the other hand, refers to the fact that the durum wheat is coarsely ground–again, in order to produce good pasta texture. 

Durum semolina flour contains 15g of protein per 100g of flour, higher than normal flour.

This is Round 90.

References:

https://www.healthline.com/nutrition/durum-wheat-vs-whole-wheat#comparison

https://youtu.be/u03XLe4GBLQ?si=dQFeRwQ_D1yzIO95

Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

1 egg with water totaling 85ml 

Beat egg and water together.

Measure exactly 150g of Durum semolina flour and 50g of wheat flour and mix well.

Add the flour into the Pasta Maker. 

Gradually add in the egg-water mixture and let the machine knead 3 rounds without extruding.

Let the dough rest for 20 mins.

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

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 5 days or in freezer for 6 months.

Bring to boil of pot of water (1 litre for every 100g of noodles) and add 2 teaspoons salt. Then cook the pasta for 3 minutes for pasta al dente. You can test for doneness after 2.5 minute.

Drain the pasta, season as desired, and serve :-)

Easy Homemade Durum Semolina Pasta - Egg & Water (Round 89)

Serves 4 - 6

Ingredients:

Small Batch

1. 150g Durum Semola flour (75% of total flour weight)

2. 50g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight)

3. 1 egg (60ml) + distilled water to 85ml (42.5% of flour weight)

Big Batch

1. 300g Durum Semola flour (75% of total flour weight)

2. 100g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight)

3. 2 eggs (120ml) + distilled water to 170ml (42.5% of flour weight)

3. 3 tsp salt (when cooking)

4. 2L water for boiling the pasta

Directions:

1. Add 300g Durum semolina flour and 100g wheat flour into the Phillips Pasta Maker. 

2. Beat 2 eggs and water together to 170ml.

3. Gradually add in the egg-water mixture into the machine.

4. Let the machine knead the mixture and extrude with the spaghetti disc without resting the dough (this means the Philips Pasta Maker will mix the dough for one round of 3 minutes).

5. Boil a big pot of water.

6. Add noodles and cook for 3 minutes (do not overcook) for al dente.

7. Rinse under cold water to avoid over-cooking after dishing out and drain (optional).

8. Ready to be eaten or used in other dishes :-)

Additional Information:

I tried out this recipe from the Philips VIVA Pasta Maker recipe book. The fresh pasta tasted great, al dente and firm when boiling for 3 minutes. Boiling it for 4 minutes will be too soft.

Durum flour is high in protein and well suited to making pasta. because they are more easily stretched into long pieces without breaking. The Italians use them to make pasta. According to Nutrition Over Easy, “Durum” is a strain of wheat that is used mostly for pasta, due to its higher protein content. (Think of “Durum” as its first name and “Wheat” as its family name.) But unless it says “whole grain” you can assume that it is refined, which means that the nutritious germ and fibrous bran have been removed.

The word “Semolina,” on the other hand, refers to the fact that the durum wheat is coarsely ground–again, in order to produce good pasta texture. 

Durum semolina flour contains 15g of protein per 100g of flour, higher than normal flour.

This is Round 89.

References:

https://www.healthline.com/nutrition/durum-wheat-vs-whole-wheat#comparison

https://youtu.be/u03XLe4GBLQ?si=dQFeRwQ_D1yzIO95

Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

1 egg with water totaling 85ml 

Beat egg and water together.

Measure exactly 150g of Durum semolina flour and 50g of wheat flour and mix well.

Add the flour into the Pasta Maker. 

Gradually add in the egg-water mixture and let the machine knead and extrude the pasta directly without resting.

Here they come :-)

If you are not consuming them immediately, store them in a plastic container in fridge for 5 days or in freezer for 6 months.

Bring to boil of pot of water (1 litre for every 100g of noodles) and add 2 teaspoons salt. Then cook the pasta for 3 minutes for pasta al dente. You can test for doneness after 2.5 minute.

Drain the pasta, season as desired, and serve :-)