Hand-rolled egg noodles
Overview
A few days ago, my husband said he wanted to eat hand-made noodles. I yelled to do it for him but never bothered to do it. Because I am not in my new home yet, many kitchen utensils are not complete, so I just cook some simple dishes or staple food. I just made a bowl of hand-made noodles. I’m not boasting, it’s quite chewy. Without further ado, let’s start posting the recipes. I hope everyone will support me. Learn from each other. (*^__^*)
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Ingredients
Steps
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Crack the eggs into the container and mix thoroughly. (Because I don’t have a mixer, I used chopsticks to stir. It will take longer to stir)
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Make a small well in the middle of the flour and pour the beaten eggs into it. Then stir.
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Mix the flour and eggs thoroughly until there are no lumps.
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After kneading the dough, wake up for ten minutes before continuing to knead
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After making it up, cut off a piece so that it feels like it can be spread out on the panel after rolling it out. Knead the dough until smooth and soft.
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Mix cornmeal and white flour and use it as loose powder when rolling and cutting the dough to prevent it from sticking into lumps.
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Roll out the dough to appropriate thickness and fold. (It’s best to roll out long oval rows. If you roll out round noodles, the cut noodles will be too long)
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Cut the noodles four to five millimeters wide.
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When cutting and rolling the dough, it is best to dry it while cutting and rolling it to prevent it from sticking. (Pull off the top layer, hold it in your hand, and shake it open)
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The final product
