Making Noodles - Chow Time
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27 Jan Making Noodles

Making noodles is actually pretty simple, they just take time and care. Once you learn to make them, they are actually really fun to make and not to mention you look like a champion to anyone eating them. These took me about one hour from start to finish, and they turned out really well. I used these for a chicken noodle soup that I took into my office on a Friday.


What You Need:

2 C. Flour + extra for rolling

3 Large Eggs

2 tsp. Salt


Start by making mixing flour with the salt in a bowl, make a well in the middle of the bowl and add the 3 eggs. Begin to scramble the eggs while grabbing a bit of four from the walls and bottom of the bowl using a fork. You will need to start using your hands to incorporate and make into a dough ball, this can be done with a Kitchen Aid mixer using the dough hook.

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Now you need to kneed the dough by folding it over itself over and over again, pressing with you palm and knuckles. The dough is finished once it has no more air bubbles in the dough. Now place the ball into a clean stainless steel bowls and cover with plastic wrap and let rest on the counter for at least 30 minutes. At this point you can put the pasta in the fridge for a few days, or freeze for a later date.

Once the pasta is ready to go, cut the call in half and flattening it enough to fit through a pasta roller. Now put the dough through the roller, going down only one notch at a time (this is very important not to tear the pasta) do this to your desired thickness. Cut pasta to desired length. As I mentioned, I am using them for chicken noodle soup so I will have about 3-4 inch cuts.


Now get a pot of water boiling and drizzle a tablespoon of oil into it. Cook the pasta until it is soft to the taste (al dente). This will only take a few minutes with fresh pasta, much shorter than the dry stuff.

If you are cooking to use later in the day or for the next day, strain the noodles and put into an ice bath to stop the cooking. Put them into a container and into the fridge once they are totally cooled. Or eat them right away!

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