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
