Egg Noddles - Phase 3

This is adapted from my grandma's recipe. A staple in her kitchen. They are surprisingly easy to make! 

These hold up well in soup, but I would not freeze these after they are cooked. 

Before you store them, make SURE they are dry, or they will mold. It can take up to 2 days to fully dry on the counter. 

Feel free to double this recipe and have some for later.

Cook's Note: I have only used these flours with these noodles. Other FMD flours may not work. I sometimes have to buy FMD flours online- not every store carries them. I have a post of Products I Love that has (affiliate) links for ease of shopping, or you can check your favorite sites for flours.

Egg Noodles
Phase 3

1 cup sprouted wheat flour
1/2 cup tapioca flour, plus more for rolling and drying
1 egg yolk
1/2 egg shell of almond or cashew milk, unsweetened and unflavored
Generous pinch of sea salt
Spring water

You can use a stand mixer with dough hook if you want, but I prefer to make these by hand.

On a clean counter, mix the dry ingredients. Make a well in the middle and add yolk and milk. Begin stirring with your fingers, pulling in a little flour at a time. When all the liquid is mixed in, try squishing the dough together. If it holds, you are good. If it is still dry, add a tsp of spring water at a time until you get a dough that holds together. You DO NOT want a wet dough- it should just barely hold it's shape.
Knead this dough for 5 minutes. Try not to add too much more flour, but if you need, dust the counter with tapioca flour. 

Form into a ball, then press into disc. Cover with a bowl and let rest for 20 minutes.

Sprinkle tapioca flour on the dough, flip over and sprinkle again. Roll out very thin. If you need, roll the dough out in batches. You want the dough to be very thin and even. Let dry 5 minutes.

With a sharp knife, cut the dough into 3-4" strips. Sprinkle again with flour and stack these strips. Cut into noodles as wide as you prefer. Separate the noodles and dust with tapioca flour then spread out on counter to dry.

When you are ready to use, place the desired amount of noodles in a fine mesh strainer and gently shake to remove excess flour. 

Plop the noodles into boiling salted water or soup and cook until they are as done as you prefer. Serve immediately.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.