Tuesday 18 June 2024


Homemade 75% Chinese Brown Rice Noodles Using Philips VIVA Pasta Maker


Recipe adapted from Christy Thomas Binder
originating from Gabrielle Sen Vu of Homemade Asian Noodles & Pasta Using Philips Pasta Maker https://www.facebook.com/1632364907/videos/10222501517240006/

Makes +/- 750g of rice noodles (6-7 servings), Yield: 84%, Wastage/Loss: 20g/910g = 2.2

Total time: approx. 2.5 hours (Excluding cooking time)


Large batch:
1. 460g brown rice flour (76% of flour weight) (changed to 460g)
2. 80g tapioca starch
3. 60g potato starch
4. 3100g pipping hot fresh milk
5. 6g salt (1% of flour weight)
6. 2 tsp olive oil (5ml)

Small batch:
1. 230g brown rice flour
2. 40g tapioca starch
3. 30g potato starch
4. 155g piping hot fresh milk 0.1% fat (the scale reading disappeared as I poured in the milk :-(
5. 3g salt (1% of flour weight)
6. 1 tsp olive oil (5ml)


Mix flours:
1. In a large mixing bowl, add 460g of wholegrain rice flour, 80g tapioca starch, 60g potato starch and 6g salt in this order.

2. Add 310g of pipping hot boiling water and allow the flour to be cooked for about 30 seconds and stir to mix well up roughly.

Philips Pasta Maker:
3. Add them into the pasta maker and mix once and extrude using the biggest disc you have. Don't worry if this first extrusion gives frayed noodles.

4. Cut the first extruded noodles into short pieces and pause the machine once most of the noodles have been extruded out.

5. Cover with a wet kitchen towel or food plastic wrap and microwave for 2 minutes and place them back into the pasta maker.

6. Extrude all the noodles the second time and cut the second extruded noodles into small pieces.

7.  Place them back into the pasta maker for the third time. This time extrude with your desired shaping disc. i.e. angel hair disc for example.

8. Pour 1 tsp olive oil into the dough through the angel hair shaping disc or your desired disc.

9. Fix the tagliatelle disc or another shaping disc of your desire to the pasta maker. 

10. Continue to extrude the noodles for the third time until the whole program cycle is completed.

11. If there is still more dough in the machine, extrude them out using the extrusion button function.

12. Cut the noodles into your desired length.  

To cook:
13. Bring to boil a small pot of approx. 750ml - 1 litre of water.

14. Add a portion of rice noodles and cook for 1 mins. Give them a gentle stir to separate them after about 20 seconds.

15. Take the pot off the stove and put the lid on for 1 minute.

16. Drain, wash and rinse with cold tap water until the water is no longer cloudy and you can no longer feel the slimy texture and the water runs clear. If they are cooked, the rice noodles will become translucent after rinsing.

17. Drain the noodles in a colander and toss with sesame oil or olive oil so it does not stick during storage. Your rice noodles are ready to be served :-)

Additional Information:

Of all the noodles I have made, Daddy FECS said this is the most chewy noodles he has tasted :-)

Using milk makes it chewy and also increase the nutritional value of rice noodles - calcium, protein, etc.

Footnote: Round 14

References and Useful Links:

Here are the ingredients: URTEKRAM Organic wholegrain rice flour from Føtex Supermarket 39.95 DKK per 500g pack.

Here are the ingredients: From left: Organic rice flour, organic wholegrain rice flour, tapioca starch and potato starch. In this recipe, we don't need the rice flour as we will only be using the wholegrain rice flour. All the flour can be purchased from Føtex Supermarket, except tapioca starch, which is purchased from an Asian supermarket.

(Note: Although rice flour is shown here, we are not using it as this recipe is for whole grain rice noodles. However, the recipe is the same. For post on non-whole grain rice noodles, see here.)

Olive oil (to oil the shaping disc and to make the rice noodles glossy) and salt.

In a mixing bowl, add 460g of wholegrain rice flour.

Then add 80g of tapioca starch.

Add 60g of potato starch.

Add 6g of salt (1% of flour weight or 4% of starch weight)

Add 310g of piping hot milk to semi-cook the starches. They will look translucent. Then mix well.

Stir and mix well breaking the big lumps by hands. The flour should look like small tiny lumps like this. Don't worry that the dough looks dry.

If you have gotten the flour/liquid mix right, the dough should be of this texture for the Philips Pasta Maker. The dough will be compact when you squeeze it and

become loose again when you loosen it.

Add the dough into the Philips pasta maker. Don't worry if the dough looks dry. This is the right hydration level and look for the Philips Pasta Maker.

First rough extrusion using your biggest shaping disc.

Don't worry that this first extruded noodles will look scraggly.

Cut the noodles into shorter pieces. You don't have to stand there and cut the dough the whole time. You can just let the dough be extruded out while you busy yourself with other chores and tear it into smaller pieces by hand after that. This will save you time :-)

Wrap them with a food plastic wrap.

Microwave for 2 minutes.

Add the dough back into the pasta maker.

Extrude without mixing.

Again, don't worry if this second extruded noodles will look scraggly. Cut them into small pieces and add them back to the pasta maker again.

Add 1 tablespoon of olive oil, but add it through the back of the shaping disc to oil the disc at the same time. Christy advised that "the oil in the disc helps with the extrusion especially on rice noodles because boiling water on rice flour tends to clump quickly and without the oiled disc, extrusion can take a seriously long time."

Cover the lid of the pasta maker with food plastic wrap to avoid the hot way from escaping while mixing and extruding (for rice noodles, you want to keep the heat generated from mixing in your pasta maker)

Here comes the second extrusion - wholegrain rice noodles! The initial 4-5 inches of extruded noodles may look scraggly. Cut and throw these back into
pasta machine. It will come out nicely afterwards

The heat from mixing and extruding will make the dough looks like this after a while.

The whole grain rice flour gives the rice noodles a light tinge of yellow color. Thus it looks more like wheat noodles, but it is rice noodles and tastes like rice noodles :-)

If there is too much heat and the noodles start to stick together, fan it at the point of extrusion with a fan, and they won't stick anymore. You don't have to flour it with cornstarch.

Each extrusion function of 3 minutes cycle yield approx. 75g of rice noodles.

Cut the noodles into desired length, roll into a yarn/nest and put it into a box with lid on to avoid drying out.

You can store it in an air-tight container for 5 days in the fridge or 6 months in the freezer.

Aren't they beautiful and cute? I am so proud of myself :-)

To cook, bring to boil a small pot of water and cook one portion at a time. Add a portion once the water boils.

Cook for 1 minute even if the noodles has floated to the surface before one minute.

Then cover with lid, take it off stove and let it sits for another 1 minute.

This is how it looks like after sitting for 1 minute.

Drain and rinse in a bowl of cold tap water several times until the water doesn't look cloudy. Don't run them directly under the tap, as the pressure will be too great and will break the noodles.

Don't rinse them by running them straight from the tap as they could break. Fill a bowl of cold tap water and place it with the strainer in it to rinse it.

Very gently rub away any access starch with your hand.

Drain them and they are ready to be served :-) For warm dishes, you could re-warm the noodles by giving them a quick dip into the cooking water for a couple of times before placing them into a bowl.

For stir-fry, add oil so that they won't stick together. The noodles are ready to be used :-)

Cook the rice noodles in batches one portion at a time and add to the bowl. Otherwise, the noodles may break.

Today, I made some stir-fry beef rice noodles with them. Prepare the ingredients as shown above and below. Fry your eggs by first.

Chop some garlic, 2 stalks of spring onions and 1 onion.

Add 1 tablespoon of oil, add garlic and fry until fragrant. Add r1/2 portion of ice noodles and stir lightly a couple of time. Then add the green vegetables and bean spouts and give it a quick stir.

Add dark soy sauce and give it a quick stir. Done :-)

Dish out, garnish with onion and spring onions.

Lastly, if you don't have a pasta maker, you could try this recipe from another blogger instead:

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