Simple Egg Noodle/Pasta 鸡蛋面
Unlike most recipes, this egg noodle/pasta recipe doesn't use salt.
Equipment
- small mixing bowl
- large mixing bowl
- Rolling Pin
- cutting board
Ingredients
- 2 cups all-purpose flour
- 8 pieces egg
Instructions
- Crack the eggs. Only take 2 whole eggs (white and yolk) and 6 yolks. Whip the eggs/yolk in the small mixing bowl
- Put two cups of all-purpose flour into the large mixing bowl. Make a well in the center
- Add the whipped egg/yolk to the flour well. Use a spoon/fork to slowly incorporate the egg into the flour
- Once all the egg liquid is absorbed by the flour, use one hand to press and mix to incorporate all flour/egg flakes to the dough to form a ball
- Dust some flour on the cutting board (or a flat surface). Knead the dough for 7-10 mins (use one palm to press and roll the dough). If the dough is too hard to knead, wet your hand with some water, or if the dough is too wet (sticky), dust more flour on the surface.
- Once the dough surface become smooth, cover it with a damp towel (paper towel) and wrap it with plastic wrap. Let it rest.
- After at least 30 mins (60 mins preferred), take the dough out and knead for 3-4 mins.
- Cut the dough to 4-8 pieces. Use a rolling pin to roll each piece of dough to a 1mm thick pasta sheet (could almost see light through). If the dough is sticky, dust some flour.
- Fold or roll the pasta sheet. Cut it to the width you prefer
Video
Notes
-Most pasta (egg noodle) recipes use salt. I don't use salt.
-The size of eggs varies a lot. It could go from 50 grams to over 70 grams per piece. If your eggs are large (about 65-70/piece), you can use 1 whole egg and 7 yolk. If you use medium eggs (about 55 grams), you can use 2-3 whole eggs and 5-6 yolks.
-If you have hard time kneading the dough, wet your hand with water a couple of times to incorporate it to the dough. Or, if your dough is too sticky, dust more flour.
-This was my first try. My dough was on the dry side. I didn't have to use flour when I was rolling the dough. The sheet didn't stick to the surface. The negative side is I had to use more effort to knead and roll.