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:
This is the organic wheat flour I use from Føtex Supermarket
Mix all the dry ingredients (wheat flour and salt) together and add them into the pasta maker's chamber.
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.
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.
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