Chinese Egg Noodles (Angel Hair) - 33% Wholewheat, Egg, Water & Salt (Round 27b)

Ingredients:

1. 200g Organic øko Salling wheat flour from Føtex 11% protein

2. 100g Organic øko Salling wholewheat flour from Føtex

3. 1 1/2 eggs (90ml) + distilled water to 130ml (43.3% of flour)

4. 6g salt - approx. 1 tsp (2% of flour weight)

5. 3ml olive oil - approx. 1/2 tsp (1% of flour weight)

Directions:

1. Setup: Attach the big biscuit die to your Philips Pasta Maker.

2. Mixing: Add flour and salt to the Pasta Maker and mix for 30 seconds. Then gradually pour in egg-water-olive oil mixture.

3. Kneading: Knead the mixture 5 times for a total of 15 minutes including the mixing (each cycle is 3 mins). Dough should look like small lumps and compact when pressed, not too hard, not too soft.

4. Resting: Cover the openings of the Pasta Maker with plastic wrap and/or kitchen towel and allow the dough to rest for 1 hour.

5. Shaping: Mix one cycle and extrude with biscuit die or the largest die you have.

6.Then add dough back into the Pasta Maker, change into Angel hair die and extrude directly without mixing.

7. Bring to boil a pot of water. 

8. Cooking: Boil the noodles in unsalted water for 30 secs for Angel hair disc noodles (or 30 seconds after the noodles are added in and started re-boiling).

9. Finishing: Drain the noodles, season as desired, and serve.

Additional Information:

Make this on 21 December 2024. Tasted springy and chewy. When extruding the noodles, it is a little brittle, but not to worry, it wasn't brittle during cooking. The finished cooked product doesn't look brittle.

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 

This is the flour used for wholewheat flour from Føtex Supermarket.

In a bowl, gather 200g of wheat flour.

Add 100g of wholewheat flour

Add 8g salt

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

Crack and mix 1.5 eggs (approx.90ml)

Add distilled water to 130ml mark (Distilled water is basically boiled water that is cooled down)

Mix well.

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

Start the mixing and slowly pour in the egg mixture (egg, lye water, 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)

After mixing, this is how the dough looked like, like lumps of rice grains.

Cover the openings with a plastic wrap and let it rest for 1 hour.

After resting for 1 hour, run another mixing cycle and extrude straight away using the biscuit disc or any big disc you have.

After all the dough have been extruded, pause the machine. Tear the dough into 1-2 inches pieces and place them back into the pasta maker's chamber.

Change the disc to angel hair disc.

Unpause the machine and let it extrude with the angel hair disc without mixing the dough again.

Here they come :-)

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles in a net and let them cook for 30 seconds. Dish out immediately.

Season with soy sauce and Chinese sesame oil and enjoy :-)

These thin noodles are best eaten "dry" without soup.