A simple homemade egg noodle recipe requiring just basic ingredients and a rolling pin. The noodles are chewy and nutritious, perfect for tossing with sauce or serving in soup.
Durum wheat flour (optional, for making Italian-style pasta)Can replace half of the wheat flour~100 gest.
Steps
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1
Prepare the ingredients. Add salt to a bowl and mix. Weigh one egg (approximately 58g) and add water so the total liquid is about 50% of the flour weight.
2
Gradually add the egg liquid to the flour while stirring with chopsticks. Reserve a little egg liquid, mix the flour first, then add the remaining egg liquid. Continue stirring until the flour becomes coarse flakes.
3
Knead the dough with your palms, incorporating dry flour from the bottom until there is minimal dry flour remaining in the bowl.
4
Take the dough out, dust it with flour, and continue kneading until no more dry flour falls. The surface may be uneven, which is normal.
5
Place the dough in a plastic bag. Knead by stepping: stand on one foot first, gradually flatten the dough, then step with both feet until it becomes flat. After each step, remove the dough, roll it up and knead briefly, then return to the bag to continue stepping. Repeat 5-14 times until the surface becomes smooth. Finally, hand-knead it into a long cylinder shape.
6
Let the dough rest in the plastic bag for 30 minutes. It will become softer and smoother, making it easier to roll out.
7
After resting, flatten the dough again by stepping. Dust flour on the dough surface. Roll out from both ends to create a rectangular shape, then use the rolling pin from the center outward toward the sides.
8
Press down on the sheet with both hands, then release to check thickness. Use the rolling pin to slightly widen toward the sides. Roll up the sheet, press down with both hands using consistent pressure to achieve even thickness. Repeat rolling and pressing until desired thickness is reached.
9
Stretch the edges of the sheet to even them out. Trim any uneven edges if desired—the trimmings can be cut into pieces and cooked along with the main noodles.
10
Rotate the sheet and lay it flat, then fold it using an alternating front-back technique. Cut the noodles: cut slowly one by one, keeping lines straight. Carefully lift each noodle one at a time and shake them so they don't stick together.
11
If noodles are too long, cut them in half by pulling from both ends. The noodles can be air-dried or rolled up for storage. Because they contain egg, do not refrigerate longer than three days—ideally cook and eat the same day.
12
Cook the noodles: bring a large pot of salted water to a boil and add the noodles, breaking them up. Once the water returns to a boil, add a splash of cold water to make the noodles chewier. Hand-made egg noodles cook in about 2 minutes. Drain and place in a bowl.
13
While hot, add green onion, drizzle with sesame oil, soy sauce, and vinegar. Toss to combine for a simple mixed noodle dish. Garnish with a tomato slice if desired.
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