Homemade egg noodles
By VicentaLakin
This formula: It's also for hand-skinned and lasagna, and I'm using Beko beige cook machine K6. The noodles with the eggs are more resilient, they're strong, they're good
Recipe Recommendations
- Eggs + water 125g
- medium-gluten flour 300g
- Salt. 1g
Steps for Homemade egg noodles
1
Flour + eggs, water, salt in cook's barrel。
2
Select the 2nd tranche to wipe the face。
3
Scratch a little bit of the face (due to a small amount of water, which is not fully covered) and then gently rub it with your hands and load it in a bag for half an hour。
4
Noodles flatten and flat。
5
Cut to three。
6
Load the pressurer and turn the thickness to 8。
7
Noodles are pressured with a pressurizer。
8
Flap three folds。
9
The face is thinned down by the 1st shift in thickness (in turn to 7-5-4-2)。
10
Repeat the process! Until it's the thickness you want。
11
Crushed flour with dry flour to prevent adhesive。
12
Put on the noodle cutter, cut the noodle。Homemade egg noodles Make Tips
Refrigeration can be stored for three days and can not be exhausted. It is best to cook now and, if it is not finished, to dry (or blow-dry) or to freeze in the fridge and take whatever it takes. The key to making noodles is: the hard side of the face; and, because of the different water intakes of flour, the amount of water is adjusted, softened and dryed up. Sprayed on noodles, evenly mixed to prevent adhesiveness; 3 and the cook machine is silent, quick and good。