Originally published on 30 May 2024, updated on 8 June 2024.
Recipe from SoSimYum: https://youtu.be/X8XzQRAu7k8?si=LWSWykaSDWfgcjW_
originating from Gabrielle Sen Vu of Homemade Asian Noodles & Pasta Using Philips Pasta Maker https://www.facebook.com/1632364907/videos/10222501517240006/
Makes 23 yarns (portions) of approx. 33g each* +/- 750g of rice noodles (7-8 servings), Yield: 85%
* Each extrusion function of the Philips VIVA Pasta Maker yields approx. 33g of vermicelli for this recipe
Wastage/Loss: 28g/880g = 3%
Total time: 2.5 hours (Excluding cooking time)
Ingredients:
1. 400g rice starch
2. 100g tapioca starch
3. 100g potato starch
4. 1 tsp salt (5g)
5. 5g lime juice
6. 1 TBS olive oil (15ml)
4. 1 tsp salt (5g)
5. 5g lime juice
6. 1 TBS olive oil (15ml)
7. 255g super duper hot boiling water
Directions:
Short Version:
1. Mix all the starches except potato starch.
2. Add 250g boiling water and mix well.
3. Add potato starch, stir and 5g lime juice and mix well.
4. Run a full cycle (incl. rough extrusion) and cut into short pieces.
5. Cover with plastic wrap and microwave for 2.5 mins.
6. Add back to machine and extrude second time.
7. Extrude 3rd time with angel hair disc with 1 TBS olive oil added and oil angel hair disc. If the vermicelli gets a little sticky, fan it at where the noodles is extruded out and this issue will be solved without adding more flour or starch :-)
8. Cook for one minute in boiling water. Turn off the fire, cover with a lid, take it off the stove and let it blanch for another minute.
9. Rinse under cold tap water until water runs clear and no longer cloudy. Ready to be used :-)
Detailed Version:
Mix flours:
1. Mix 400 grams Rice Starch, 100 grams Tapioca Starch, and 1/2 tsp sea salt in a mixing bowl.
2. Add 255g of pipping hot boiling water and allow the flour to be cooked for about 30 seconds.
3. Mix and stir for 3 mins into a loose and small lumpy texture with a folk or spoon.
4. Add 100g potato starch and 5g lime juice and mix for another 2 minutes into a loose and lumpy texture.
Philips Pasta Maker:
5. Add them into the pasta maker and mix twice (after the first 3 minutes of mixing sound goes off, press pause, unplug and power on again to mix the second time) before first extrusion using the biggest disc you have. for one cycle of 3 mins. Don't worry if this first extrusion gives frayed noodles.
6. Cut the first extruded noodles into short pieces and pause the machine once all the noodles have been extruded out.
7. Cover with a wet kitchen towel or food plastic wrap and microwave for 2.5 minutes and place them back into the pasta maker.
8. Extrude all the noodles the second time and cut the second extruded noodles into small pieces and place them back into the pasta maker again.
9. When the noodles are all extruded out, add back the noodles into the dough chamber for the third time. This time extrude with your desired shaping disc. i.e. angel hair disc for example.
10. Pour 1 tbsp olive oil into the dough through the angel hair shaping disc or your desired disc.
11. Fix the angel hair disc or another shaping disc of your desire to the pasta maker.
12. Continue to extrude the noodles for the third time until the whole program cycle is completed.
13. If there is still more dough in the machine, extrude them out using the extrusion button function.
14. Cut the noodles into your desired length.
To cook:
15. Bring to boil a pot of water and 1/2 teaspoon of salt.
16. Add 2 TBS distilled vinegar and bring it back to boil.
17. Add half of the vermicelli produced and cook for 2 mins or until they float up. Give them a quick stir.
18. Transfer the pot to the sink with the lid on for 1 minute.
19. Drain, wash and rinse with cold running 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 vermicelli will become translucent after rinsing.
20. Drain the noodles in a colander.
21. Form the cooked vermicelli into balls of yarns and allow them to air dry.
Video Demonstration:
Additional Information:
This came out brilliant and successful, thanks to the tutorial of SoSimYum. It tasted delicious just like vermicelli.
From left: Olive oil, lime, tapioca starch, rice starch, potato starch and salt.
From left: Tapioca starch, rice starch and potato starch.
In a mixing bowl, add 300g rice starch.
Add 200g tapioca starch.
Add 100g potato starch.
Add 1 tsp salt (5g)
Add 255g of boiling water and 5g lime juice.
Mix well.
Add them into the pasta maker and mix for one cycle of 3 mins. Power off and unplug the pasta maker and power on again. Mix for another cycle of 3 minutes followed with extrusion using the biggest disc you have. Don't worry if this first extrusion gives frayed noodles.
Don't worry if this first extrusion gives frayed noodles.
Cut the first extruded noodles into short pieces and pause the machine once all the noodles have been extruded out. 
Cover with a wet kitchen towel or food plastic wrap.
Microwave for 2.5 minutes.
Add them back to the pasta maker.
Extrude all the noodles again and cut the second extruded noodles into small pieces. When the noodles are all extruded out and after the machine has completed the reverse mode, press pause. Cut the reverse dough into small pieces and add back to the dough chamber.
Add back the noodles into the dough chamber for the third time. This time to extrude to your desired shaping disc. i.e. angel hair disc for example.
Add back to the pasta machine. Add 1 tbsp oil but pour it through the angel hair shaping disc or your desired disc.
Fix the angel hair disc or another shaping disc of your desire to the pasta maker. Continue to extrude the noodles until the whole program cycle is completed.
If there is still more dough in the machine, extrude them out using the extrusion button function. Cut the noodles into your desired length.
Bring to boil a pot of water and 1/2 teaspoon of salt. Add half of the vermicelli produced and cook for 2 mins or until they float up. Give them a quick stir.
Then remove from stove, cover with lid and let it continue to cook for 1 min.
Rinse in cold tap water until the water runs clear and no longer cloudy.
Drain the vermicelli in a colander and they are ready to be used :-)
Or form the cooked vermicelli into balls of yarns and allow them to air dry.
Tasty on its won with a touch of soy sauce and sesame oil.
In soup
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