27 Sep '16, 8am

Pantry Basics: Homemade egg noodles

Fresh egg noodles Makes 650g fresh noodles (enough for 8 to 10 people as part of a multi-course meal) 300g all-purpose flour 125g superfine wholewheat flour (or substitute with equal quantity of all-purpose) 1 teaspoon kosher salt or smoked salt, crushed 2 large (60g) eggs 125ml cold water 1/8 teaspoon sesame oil Cornstarch, used during the rolling stage Directions Place the flour(s) and salt into a large mixing bowl and whisk to blend. Make a deep well in the center of the flour. Lightly beat the eggs with the water and then add into the well. With chopsticks or a wooden spoon (I use a flat bamboo spatula used for blending dim sum dough), stir slowly at first from the center to incorporate the flour, then vigorously to form a firm dough, adding additional water by droplets, if needed, to bring the dough together. Knead by hand until smooth and elastic (about 10 minutes). ...

Full article: http://chubbyhubby.net/recipes/pantry-basics-homemade-egg...

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