Ingredients:
1. 280g wheat flour (Valsemøllen danske hvedemel)
2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)
3. 2 eggs (120ml) +
4. 50ml distilled water to 170ml
6. 2 tsp salt (8g) (2% of flour weight)
7. 1 tsp olive oil (4ml) (1% of flour weight in addition to the 170ml liquid)
8. 1 litre of boiling water for cooking each 100g of noodles
Instructions:
1. Let the Philips Pasta Maker run and extrude directly using the tagliatelle disc as per machine instructions. No need to rest the dough in between.
2. Bring to boil a pot of water.
3. Cook for 1.5 - 2 min, drain and serve as dry noodles or in soup (or 30 seconds after the noodles are added in and started re-boiling).
Additional Information:
Make this on 23 December 2024. Springy, chewy and al dente perfect :-)
This is Round 70.
References:
This is the organic wheat flour I use from Føtex Supermarket
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In a bowl, gather 280g of wheat flour.
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Add 120g of wholewheat flour
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Add 8g salt
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Add 1 teaspoon (4ml) of olive oil and mix well.
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Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.
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Crack and mix 2 eggs (approx.120ml)
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Add distilled water to 170ml mark (Distilled water is basically boiled water that is cooled down)
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Mix well the 170ml of egg mixture.
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Start the mixing and slowly pour in the egg mixture (egg, distilled water and olive oil) and run the machine for 3 cycles of 3 minutes each (you will need to unplug and plug in the machine after each mixing cycle to prevent it from moving to the extrusion stage)
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 1.5 - 2 minutes.
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