HOMEMADE EGG NOODLES

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INGREDIENTS:

Makes 5-6 portions

    300g High protein flour

    2 eggs

    2 tbsp water

    1 tsp salt

    1 1/2 tbsp corn oil

    Tapioca flour for dusting

METHOD:

1. Put flour in a mixing bowl. Make a well in the centre and add the remaining ingredients (Pic. 1).

2. Knead in ingredients to form a smooth dough. Cover with damp cloth and rest for 15 minutes.

3. Roughly divide dough to eight portions. Use a rolling pin or a pasta making machine to roll the individual dough into desired thickness (Pic. 2).

4. If you are not using a pasta making machine - Sprinkle each sheet of dough with some tapioca flour, fold up and use a sharp knife to cut dough into noodles of your preferred thickness.

5. If you are using a pasta making machine - Sprinkle each sheet of dough with some tapioca flour and pass it through either one of the cutting rollers that the machine has to obtain noodles of the desired thickness (Pic. 3).

6. Repeat Step 4 or 5 for the remaining dough. Sprinkle noodles with tapioca flour to prevent them from being wet and sticky. Form noodles into bundles.

7. Consume immediately, or store in an air-tight container in refrigerator.

8. Before making any noodle meal, bring a pan of salted water to boil. Blanch noodles in boiling water until cooked. Remove and soak in cold water. Remove noodles from cold water and drain. Use the noodles for frying or making noodle soup.

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NOTES:

1. I used high protein flour for this recipe to obtain noodles with bouncy texture. Dough produced from high protein flour is more difficult to handle, especially when you are not using a pasta making machine to roll the dough. If you are using rolling pin and prefer noodles with soft texture, use all-purpose (medium protein) flour instead.
2. In Step 8, the sudden immersion of hot noodles into cold water is to create that bouncy texture of noodles.

Reference:

Article "All About Noodles" by Ms Agnes Chang, Yum Yum Magazine, 26th Issue.