Spaghetti Noodles - Milk & Salt (Round 82)

Ingredients:

1. 400g Organic wheat flour

2. 170ml skimmed milk 0.1% fat (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 of liquid)

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

Instructions:

1. Mix 3 cycles (9 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small. Do not mix more than 3 times, as it will overmix the dough and break the gluten formation.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with spaghetti disc. 

4. Bring to boil a pot of water. 

5. Cook for 3 mins (or 30 seconds after the noodles are added in and started re-boiling). Cook 2.5 minutes if you like it al dente and chewy, 3 mins if you like it softer but still chewy.

6. Drain and toss in soy sauce and sesame oil to prevent sticking. Serve as dry noodles or in soup.

7. If serving in soup, pour into the soup only when you are about to eat it.

Additional Information:

Make this on 30 December 2024. Soft, chewy and nice :-) This is Round 82. I wanted to try to make noodles using milk instead of water to increase the nutrition value of the noodles.

This is the organic wheat flour I use from Føtex Supermarket 

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

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.

Measure 80ml of milk (ignore the reading in the picture as this is for half a batch)

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

Start the mixing and slowly pour in the milk mixture (milk 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)

The mixture should look lumpy like the above. but do not be tempted to add more liquid. The mixture may look dry, but do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.

After resting for 20 minutes, run another mixing cycle and extrude straight away using the spaghetti/ramen disc.

If you are not consuming them immediately, store them in a plastic container in fridge for 5 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. You can test for doneness after 1.5 minute.