Easy Homemade Tagliatelle Noodles - All Egg & Salt (Round 71)

Ingredients:

1. 400g wheat flour (Valsemøllen danske hvedemel)

2. 3 large eggs (170ml) (42.5% 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 170ml liquid)

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

Instructions:

1. Mix 1 cycle and extrude directly using the tagliatelle disc as per machine instructions. No need to rest the dough in between. Dough should look sandy.

2. Bring to boil a pot of water.

3. Cook for 2 - 2.5 min, drain and serve as dry noodles or in soup (Or 1 minute after the noodles started boiling)

Additional Information:

Make this on 26 December 2024. Springy, chewy and al dente perfect :-)

This is Round 71.

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 

In a large bowl, add 400g of wheat flour.

Add 8g salt

Add 8g of salt (approx. 2 teaspoons) and mix well.

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

Add 3 eggs (170ml) and mix well.

Mix well the 173ml of egg mixture.

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

Start the mixing and slowly pour in the egg mixture (egg and olive oil) and run the machine and extrude directly using tagliatelle disc.

Here they come :-)

 

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 minutes (Or 1 minute after the noodles was added and started re-boiling)