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.