Tuesday, May 2, 2023

Homemade Fresh Wonton Noodles From Scratch

I love noodles anytime compared to rice. So making noodle from scratch is a dream comes true for me. Making fresh pasta is also another wonderful thing I have learnt to made since COVID started in 2020.  Hubby loves Wonton noodles so I googled and found one that is good.
I have made several times and each time it turned out great. The only thing I don't like is that it uses lye water aka kansui in Cantonese . It helps makes the noodles chewy and springy at the same time. But on second thoughts it uses very little. 1/2 tsp to 240gm flour. Since I have the pasta maker at home, I will not let it sit in the cupboard as a white elephant. Making my own noodles from scratch has made the pasta maker useful again . I shall share the recipe taken from
Blogger Ginger And Scotch.

love the strand of Wonton noodles coming out from the pasta maker

the pasta maker is a useful equipment to have in the kitchen

using the press and fold method for a more chewy and springy texture

One recipe load of 240gm flour serves 4 person
so cut the dough into 4 portion before using the pasta maker to press roll and cut

resting the dough is very important, knead, press and fold 2 times , resting 30 mins in between for a chewy and springy texture

Recipe taken from Ginger And Scotch click to see the recipe and steps to make this noodles.

Dough Ingredients
240gm AP Flour
1/2 tsp salt
2 eggs
1tsp lye water
1-2 tbsp water 

I readjusted the above recipe to suit my taste. I want it less eggy taste
150 gm AP flour
150 gm bread flour
1/2 tsp salt
1egg - A size
1tsp lye water
4-5 tbsp water

Method click Ginger And Scotch 

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