Wednesday, February 8, 2017

Chinese Egg Noodles (Philips Pasta Maker)

Chinese Egg Noodle Soup, noodles made in the Philips Pasta Maker
Not too long ago my husband purchased a Philips Pasta Maker for me. I wasn't sure how I would like the machine, originally I just wanted something to roll and cut noodles for Khao Piek Sen. Nothing fancy. I have been using this machine for all sorts of noodles, curry flavored, black pepper, Italian basil, etc. It's really easy to use and it's pretty fast. Ten to fifteen minutes a cycle. For regular pasta I use one cycle and my water is ready and boiling on the stove by the time it's done. I have made the Khao Piek Sen in this machine also, I'm pleased with the results. I did have to tweak my original recipe and got help from other pasta machine owners. That's a whole other post though.


Today, we're making egg noodles, Chinese Egg Noodles. I use them for soups, stir fry, and for Double Pan Fried Noodles. I love that I don't have to plan ahead to buy fresh noodles. I usually have all the ingredients to make these noodles in my home. That bottle of Potassium Carbonate and Sodium Bi-Carbonate solution is going to last a loong time. It's only three ingredients, unless you count the salt and water. Game changer.

Three ingredient Chinese Egg Noodles from Philips Pasta Maker.
As far as flour for these noodles, I use all purpose. I haven't tried semolina. I probably will at some point, but the all purpose has worked well for me and I don't have to go searching for it. Do you use a lot of semolina? I'd love to hear your thoughts on it. Is it worth the cost? Does the texture and flavor change drastically? Do your grind your own flour? I'd love to try that for sure!

My Philips Pasta Maker doesn't have a built in scale, but other than that it's identical to the newer model. Same Motor size. Model #HD2357/05.
For our family of five I use enough ingredients for the 600 gram setting. There are leftovers but not a ton, enough for 2-3 servings later. The recipe below can be halved. I've gotten to the point where I can add more or use less liquid by looking into the machine to see how the dough is coming together. To halve this recipe I would go ahead and use just two eggs and go from there.  The recipe below calls for three eggs, and they come to about 175 grams so the amount of water to make the 180 ml mark on the cup that comes with the machine is minimal.

There's not a lot of hands on work with this machine, other than pouring ingredients in and cutting noodles.
The Potassium Carbonate and Sodium Bi-Carbonate Solution can be found at the Asian market. You only need a couple teaspoons, but I find that it makes a big difference as far as how smooth the noodles are. It also gives the noodles that distinct Chinese Noodle aroma.

Chinese Egg Noodles.
Look at these gorgeous noodles!? Nice and smooth, Fragrant just like the fresh noodles I get at the market. There's a distinct aroma to Chinese Egg Noodles like I mentioned above. I can't really describe it. I use my angel hair disk for these noodles, but the spaghetti, fettuccine disk can also be used. Whatever your preference. I have not made penne with this dough though.

Cooked and read for soup or stir fry.

Chinese Egg Noodles

(Philips Pasta Maker, 6-8 servings)
500 grams all purpose flour
3 eggs beaten, plus water to 180 ml
2 teaspoons Potassium Carbonate and Sodium Bi Carbonate solution
Salt
  1. Assemble machine as directed in the manual.
  2. Add a sodium bi carbonate and salt to the egg mixture whisk.
  3. Place flour into the machine.
  4. Select the 600 gram program and press start.
  5. Add the egg mixture and let the machine knead the dough. Add water if the dough looks too dry. I have added up to two more tablespoons at times. The dough should still be a crumbly mixture, but not overly dry.
  6. Once the machine switches to extrude the dough turn it off.
  7. Repeat step #4 for another knead cycle. 
  8. Pause the machine and let the dough rest for 20-30 minutes.
  9. Press start and the machine will continue the cycle and press dough through the disk.
  10. Cut noodles to desired length.
  11. Cook in boiling water for 4-6 minutes.
  12. Rinse and drain.
  13. Serve in broth, or stir fry. 
  14. For Double Pan Fried Noodles, do not cook the noodles in boiling water, but deep fry them as directed in this post
I use the angel hair pasta disk for these noodles, you can use whichever shape you like.


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