2 cups all-purpose flour
1/2 teaspoon of salt
1 teaspoon kansui (lye water or baked baking soda solution)
2 large eggs
1 to 2 tablespoons of water or more if needed
I wanted to make Chinese noodles for a while now. I started looking for recipes and I came across this one from gingerandscotch.com. She explained everything so well, I took note and put myself to work.
Before we begin, kansui can be purchased at Asian stores. I did not have any so I made my own as well and other people did on their blogs. Place 1/4 cup of baking soda on a small sheet pan or baking tray with foil or parchment paper lining and bake baking soda for 1 hour at 250f in the oven. The end result will not be very noticeable but it did happen! Promise! When baking soda has cooled down, get 1 teaspoon of it and mix it with 4 teaspoons of water and mix well until fully dissolved and you got your kansui liquid. This solution is what gives the Chinese noodles the chewy and stringy consistency. Is this fascinating? I thought so. - remember you only need 1 teaspoon of this solution for the recipe above.
Procedure
Mix the flour and salt together in a mixing bowl
On another small bowl mix the eggs and baking soda solution and mix well
Pour egg mixture slowly into the flour and mix
It might look dry at first, keep mixing and then add 1 tablespoon of water or until it forms a semi-dry bowl. I finished adding about 3 tablespoons.
If the dough is too wet, you can always add a little flour while kneading the dough.
If you have questions let me know!
Knead the dough for a minute, wrap it in plastic and let it rest at room temperature for 30 minutes.
When the 30 minutes have passed, knead for 3 to 5 minutes and wrap the dough in plastic and let it rest for another 30 minutes at room temperature.
Now we are ready to use the pasta machine.
My pasta machine is very small. I had to cut small pieces of the dough. I started on setting 1 and took the dough to set 6 on my pasta machine. During this process, I folded the dough every time in each setting and passed it through twice in the same setting until I reached the 6th. It’s a bit thicker than regular noodles but they turned out the perfect thickness.
I cooked the noodles for a minute or two in salt water and then tossed with a touch of soy sauce.
This is a great recipe! I would use it again!
Buen Provecho ! 🥰
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