Fresh egg noodles or lo mein noodles


I’m pretty sure the kids swallowed a clock. They wake up at 7:00 (sharp!) every Saturday morning.

On the bright side, we have time to make fresh egg noodles.

Fresh egg noodles or lo mein noodles

(From Maria Nguyen’s)

100 g all purpose flour
110 g bread flour
40 g semolina flour
1 tbs tapioca starch
2 tbs vital wheat gluten
1/2 tsp salt
1 egg + water (total 110 ml)
1/2 tsp turmeric powder (optional)

  1. Use a whisk to mix all dry ingredients in a large bowl.
  2. Add dry ingredients to a Philip Pasta machine. Note: to make small egg noodles, use Angel Hair shaping disc, to make lo mein, use Spaghetti shaping disc. 
  3. Let it mix for 3 minutes. Push Stop.
  4. Restart the pasta machine. Slowly add egg water mixture.
  5. If mixture is too dry, add 1 tsp water.
  6. When egg noodles start to come out, sprinkle some all purpose flour to keep them dry and separated.
  7. If making egg noodles, leave the noodles as long as possible, then divide into 4-5 parts. Roll each part into a small bunch.
  8. Let it air dry for about 10-15 minutes.
  9. In a large stockpot, boil water.
  10. Blanch one bunch of small egg noodles at a time, for 15-20 seconds, and set on a kitchen basket to dry.
  11. When ready to use, stir fry the semi-cooked noodles or add broth to make noodle soup.