Serves 4-6
Ingredients:
1. 200g Plain wheat flour (I use organic wheat flour from Føtex - Øko Salling Hvedemel)
2. 1 egg (60ml) + water to 85ml (Do not replace water with milk here)
3. 1/2 tsp olive oil (2ml)
4. 200g wholewheat flour (from Føtex - Øko fuldkornshvedemel - not Graham flour)
5. 1 egg (60ml) or 2 TBS egg + 2 TBS fresh milk * to 90ml
6. 1 tsp olive oil (2ml)
* Note: If you are not consuming these fresh noodles on the same day, use 2 TBS of cold water instead, preferably distilled water. Noodles containing milk loses its chewiness if it is stored.
Directions:
Phase 1:
1. Attach udon or spaghetti disc to the pasta machine.
2. Add 200g plain flour into the pasta maker.
3. Run the mixing cycle of 3 mins each for 5 times.
4. Gradually add wet ingredients of 85ml.
5. Rest for at least 1 hr. (I rested 1 hr 30 min)
Phase 2:
6. Add 200g wholewheat flour into the pasta maker.
7. Run the mixing cycle 1 time.
8. Gradually add wet ingredients for the wholewheat flour of 90ml - (1 egg (60ml) + fresh milk to 90ml)
9. Extrude with udon or spaghetti disc straight away without resting. The noodles should come out perfectly, not brittle, not frayed
10. Bring to boil a pot of water, gently add noodles and cook for 7 - 9 mins, gently stir your noodles to prevent sticking together.
11. Drain in cold running tap water and rub the noodles by hand to wash off all the starch until the noodles runs clear.
Additional Information:
It took me many experiments to make nutritious, healthy wholewheat noodles. I would like a recipe that use eggs and milk. But using milk can be tricky as in larger quantities, it’s considered a tenderizer. It works by attaching to water molecules before they can bind with glutenin and gliadin proteins, interrupting proper hydration of the flour and initially delaying the development of gluten. This contributes to a tender and moist dough.
I could only add milk to the last phase of mixing the wholewheat flour, as I didn't want it to affect the process of developing gluten from the plain. This time around, it worked. Fresh milk gives calcium to the children. (For my own note: This is based on Round 24)
Phase 1 allows the gluten in the plain flour to develop by giving it rest for 1-2 hours without the disturbance of wholewheat flour. Only after that is wholewheat flour added into the nixing chamber of the Philips Pasta Maker. I find this way gives the best looking noodles that is the most chewy for wholewheat noodles.
Adding just 2ml of olive oil helps the noodles from becoming frayed.
References:
This is the flour used for plain floor.
Weigh 200g plain flour
1 egg + additional to 60ml
Beat egg
Add 1/2 teaspoon - 2ml of olive oil.
Add 200g plain flour into the pasta maker.
Run the mixing cycle of 3 mins each for 5 times.
Attach the udon or spaghetti disc to the Phillips pasta machine. Turn on the pasta maker and gradually add in the wet ingredients of 85 ml.
Mix 5 cycles without extruding (After a cycle of mixing, pause and unplug the machine, then plug in and press mix button again for each cycle - each cycle is 3 mins, total 15 mins) until the dough looks like the one above - in small lumps and doesn't stick to your hand.
The mixture should look lumpy like the above, but do not be tempted to add more liquid. The mixture may look a little dry, but don't add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.
Cover the openings with a plastic wrap.
I also place a kitchen towel over it. Let it rest for at least 1 hour.
This is how it looks like after it has rested.
Close up.
Add 200g wholewheat flour into the pasta maker.
Run the mixing cycle 1 time and gradually add wet ingredients for the wholewheat flour of 90ml - (1 egg (60ml) + fresh milk to 90ml)
The dough should look sandy like the above, but compact when pressed and doesn't fall apart.
Extrude with udon or spaghetti disc straight away without resting. The noodles should come out perfectly, not brittle, not frayed
The noodles isn't sticky, just a tiny tiny bit sticky.
If you don't intend to consume it immediately, sprinkle some corn starch on it to prevent sticking. store in an air-tight container for up to 5 days in the fridge and up to one month in the freezer.
When cooking the noodles, do not de-thaw, just place them directly from the freezer into a pot of boiling water.
Bring to boil a pot of water, add salt (for every litre of water, add 1 teaspoon of salt) gently add noodles and cook for 7 - 9 mins, gently stir your noodles to prevent sticking together.
Drain and serve. It's best in sauce, rather than soup. If in soup, must consume it quickly before it turns soggy.
The clean up of the pasta maker is very fast and easy, just wait until the flour in the pasta maker dried up before washing them.
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