This is a continuation of my last post on making homemade noodles. This recipe is a bit different: replace water with whole eggs, and the addition of shrimp roe makes it more flavorable. It can be served fresh or dried for long term storage. Another option or variation is to use whole wheat instead or bread flour for a wholesome goodness.
Ingredients:
300g unbleached bread flour/whole wheat
1/2 tsp salt
3 tbsp shrimp roe
3 eggs, large
3 tsp oil
cornstarch for dusting
1) In a stand mixer bowl, add the ingredients and use the dough hook to knead for 5 minutes. If making by hand, put all the ingredients in a large bowl and hand knead. The dough should be on the dry side.
2) Cover and let the dough rest at RT for 20 minutes.
3) Divide the dough into three or four portions. Use a pasta/noodle machine to roll, from the largest setting to thinner. Dust with cornstarch to prevent sticking.
4) Cut to the desired shape or thickness.
5) Boil a pot of water and put the noodles in. Once it floats to the top, it is done. Remove to a bowl and serve with sesame oil and soy sauce.
Serving suggestion: add scallion and ginger shreds and more shrimp roe on top.
Note:
1) If you prefer a softer noodle, use all purpose flour.
2) Try not to add too much liquid. The wetter the dough, the more difficult it is for the pasta machine to cut and they will stick together.
