How To make Homemade Noodles
2 1/2 cups flour
1/4 cup water
12 egg yolks
1/2 teaspoon salt
Mix all ingredients together. Kneed well. Let rest for 30 minutes. Divide into balls and run through a noodle machine. Let noodles dry. Or, if rolling out on a board with a rolling pin, decrease the amount of flour to make a dough that is easy to roll out. Roll out onto a floured board. Roll out as thin as possible. Let dry for an hour or two on each side and cut into strips.
How To make Homemade Noodles's Videos
Chinese Egg noodle recipe || without machine || handmade Chinese Egg noodles #eggnoodles
*******Chinese Egg noodle****
ingredients
*Egg 3
*all purpose white flour (Maida) 300g
*food colour yellow (zarda) 1/4tsp (optional)
*1 tbsp water
#noodles #chinesenoodles #recipe #easyrecipe #food #chowmein #indianfood
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Homemade Egg Noodles Recipe | How To Make Amish Noodles | Homestead Kitchen Skills
There is nothing more comforting than a pot of Amish noodles with chicken on a cold winter day. Making these egg noodles from scratch is so easy that you'll never buy the prepackaged noodles again.
Ingredients:
2 1/4 cups all purpose flour
1 teaspoon salt
3 large eggs
1 to 3 tablespoons milk
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Grammy's Homemade Noodles
Jungkook’s Viral Noodle Recipe???????? #jungkook #bts #koreanfood #korean
How to Make Egg Noodles
A simple old-fashioned recipe for making egg noodles at home. Just 4 ingredients needed to make your own pasta!
RECIPE:
Ingredients
3 large eggs
2 ½ cups all-purpose plain flour, divided (310g), plus additional for rolling
1 Tablespoon water
1 teaspoon salt
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Instructions
00:00 Introduction
00:22 Combine 2 cups (250g) flour and salt and whisk together. Make a well in the center of the flour mixture and add your eggs and water.
00:53 Lightly scramble eggs with a fork and then use a fork to work all ingredients together until completely combined.
Add additional flour as needed (you may need even more than indicated in the ingredients above) until dough forms a tacky (but not too sticky) ball.
01:48 Transfer to a lightly floured surface and knead until smooth and elastic (about 5-10 minutes). Return to bowl, cover with plastic wrap, and allow to rest for 20 minutes.
03:07 Once dough has rested, divide into 4 pieces. Take one piece (re-cover the remaining pieces), place on a lightly floured surface, and roll into a paper thin sheet with a lightly floured rolling pin.
04:48 Use a sharp knife or pizza cutter to cut into strips of desired width and length. Collect strips and dust with a bit more flour to keep from sticking together. Set aside and repeat with remaining dough.
To cook, bring a large pot of heavily salted water to a boil. Add noodles to boiling water and cook until tender (how long this will take will depend on how thick or thin your noodles are, it can take anywhere from 5-15 minutes).
Serve with desired toppings (I like to use butter, pepper, and parmesan).
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Is It Cheaper Making Lo Mein Noodles From Scratch?
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INGREDIENTS (Makes 1.6 lbs of Noodles)
450 g 1 lb of all-purpose flour
4-5 large-size eggs
1 tsp of salt
1/3 cup of cornstarch to prevent stickiness
INSTRUCTIONS
Combine the salt and all-purpose flour thoroughly. Bread flour is the best to make noodles because it has a higher protein content. Lo Mein noodles are full egg noodles. Egg contains lots of protein, which improves the texture of the dough, so it is ok to use all-purpose flour in this recipe.
Crack 4-5 large eggs into the flour and knead for 10 minutes or until a smooth and non-sticky dough forms (if using a KitchenAid, run on medium speed for 10 minutes). Every egg and brand of flour is different. Suggest using 4 eggs first and reserving one on the side to adjust the texture. To check if the dough consistency is correct. Use a clean and dry hand to grab a piece of dough and squeeze tightly. Then release; If the dough falls off immediately, the consistency is correct; If the dough sticks to your hand, add more all-purpose flour to adjust.
The next step is to roll the dough into sheets. I am using KitchenAid. Cut the dough into a few manageable pieces and flatten each piece so they can go through the machine easier. Put on the pasta roller attachment. Let the dough go through the machine; start with the thickest setting. It will come out rough with a jagged edge. Just fold the sheet in half and feed it through the machine a few times until the surface is smooth. Then gradually lower the thickness and continue to feed the sheet through the machine until it reaches your desired thickness. For lo mein noodles, I normally use level 3 on this Kitchenaid as the final thickness.
Apply a generous amount of cornstarch on the sheet. Using wheat flour only prevents the noodles from sticking for a short time because gluten tends to connect to each other. Cornstarch doesn’t contain any gluten, so it will separate the noodles for a long time.
Switch the attachment to the noodle cutter and feed the sheet through. Coat the noodles with more cornstarch so the cut surfaces don't stick to each other. Due to the egg content, these noodles can only stay good in the fridge for 2 days, but you can freeze them for up to 6 months.