Homemade Tagliatelle Noodles - 30% Wholewheat, All Egg & Salt (Round 94)

   

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel)

2. 180ml egg (3-4 eggs) (45% 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 180ml liquid)

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

Instructions:

1. Mix 1 round in the machine without extruding.

2. Rest for 30 mins.

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

4. Bring to boil a pot of water.

5. Cook for 2.5 min, drain and serve as dry noodles or in soup for 1 - 1.5 minute after the noodles is added and the water starts re-boiling.

Additional Information:

Made this on 7 May 2025. This is Round 94.

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 280g of wheat flour.

Add 120g of wholewheat flour

Add 8g of salt (approx. 2 teaspoons) 

Mix well.

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

Add 3-4 large eggs (180ml) and mix well.

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

Gradually add in the egg-water mixture and let the machine knead 1 round without extruding.

Let the dough rest for 30 mins.

After resting for 30 minutes, run another mixing cycle and extrude straight away using the spaghetti/ramen disc. In the beginning, the noodles might fray a little as they come out, but that's ok, and it won't affect the taste.

 

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 2.5 minutes.