Chinese Egg Noodles (Spaghetti) - 30% Wholewheat, Egg, Milk & Salt (Round 84)

  

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat flour (Øko fuldskornhvedemel) from Føtex Supermarket

3. 2 eggs (120ml) + 

4. 60ml skimmed fresh milk 0.1% fat to 180ml (45% of flour weight)

5. 2 tsp salt (8g) (2% of flour weight)

6. 1 tsp olive oil (4ml) (1% of flour weight)

7. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. In the Philips pasta maker, mix 3 cycles of 9 mins (1 cycle 3 mins) without extruding. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.

2. Rest for 20 mins.

3. Mix 1 cycle and extrude straight with ramen disc (The spaghetti disc from Phillips can be used for ramen).

4. Bring to boil a pot of water. 

5. Cook for 1.5 - 2 min, drain and serve as dry noodles or in soup. Start to test for doneness at 1.5 min.

Additional Information:

Made this on 30 December 2024. The noodles tasted springy, chewy and just prefect when cooked between 1.5 to 2 minutes :-) 

This is Round 84.

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 fresh skimmed milk 0.1% fat (skummet mælk) from the Danish supermarkets.

In a bowl, gather 280g of wheat flour.

Add 120g 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 2 eggs (approx.120ml)

Add fresh skimmed milk to 180ml mark.

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

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

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 20 minutes.

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

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.

Chinese Egg Noodles (Spaghetti) - Egg, Milk & Salt (Round 83)

Ingredients:

1. 400g Organic wheat flour

2. 2 large eggs (120ml) +

3. 50ml skimmed milk to 170ml (42.5% of flour weight)

4. 2 tsp salt (8g) (2% of flour weight)

5. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid)

6. 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.

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 1.5 - 2 minutes.

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. This is Round 83. I wanted to try to make noodles using both egg and milk instead of just water to increase the nutrition value of the noodles. This has been very successful. The resulting noodles are soft, chewy and very nice :-)

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.

Crack and mix 2 eggs (approx.120ml)

Add 50ml of skimmed milk (Please ignore the reading in the picture) and mix well.

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

Start the mixing and slowly pour in the egg mixture (egg 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.

Cover the openings with a plastic wrap and let it rest for 20 minutes.

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

Here they come :-)

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.

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.