|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.|
|There's not a lot of hands on work with this machine, other than pouring ingredients in and cutting noodles.|
|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
- Assemble machine as directed in the manual.
- Add a sodium bi carbonate and salt to the egg mixture whisk.
- Place flour into the machine.
- Select the 600 gram program and press start.
- 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.
- Once the machine switches to extrude the dough turn it off.
- Repeat step #4 for another knead cycle.
- Pause the machine and let the dough rest for 20-30 minutes.
- Press start and the machine will continue the cycle and press dough through the disk.
- Cut noodles to desired length.
- Cook in boiling water for 4-6 minutes.
- Rinse and drain.
- Serve in broth, or stir fry.
- For Double Pan Fried Noodles, do not cook the noodles in boiling water, but deep fry them as directed in this post.