Not really. Traditionally and factory produced noodles usually use lye water that makes the noodles springy, chewy and look more yellow. Lye water is not easy to find. A solution of baking soda and water is a substitution that comes with that “weird metallic” taste. That’s why to make at home we use bread flour because it gives the same springy and chewy result due to its high gluten, without the weird taste. Try our recipe first and you’ll see.
For the sheet your dial seems the opposite of mine with number 1 being the widest for me. How many times do you pass the dough sheet? I seem to get too thick or thin noodles
I passed it several times on each setting, starting with the thickest setting until the one that gave me 2-3mm thickness. At least 3 times on each setting.
@@elmundoeats Sorry, how many times are you changing the thickness setting moving the number dial. I understand that we pass through each setting at least two times.
Hi! Every machine is different so I’d suggest you refer to your machine’s manual (look for handcut pasta setting). It’s around 1.5-2mm. Hope it helps in any way!
Hi Sanguita! You can find whole wheat bread flour in any supermarkets. Try going to a bigger ones that carry more varieties of flour. Do adjust the liquid (water) as whole wheat tends to absorb more than regular flour. Refer to my video to see the consistency. Hope it helps!
I have seen recipies where a few grams of food grade soda ash, baking soda or lye water is used. Have you ever tried that ingredient? Aside from those other ingredients, the recipe is exactly the same.
Yes, I know. Before we decided to make this recipe we researched on the usage of lye water and the substitution of a ratio of baking soda and water. Lye water is used traditionally/in mass production and it’s not easily found. Its function is to make the noodles chewy and give them more of golden color. Bread flour in our recipe gives that effect of chewiness (high protein=high gluten) when kneaded. We’ve tried adding baking soda in the boiling water but were left with this unpleasant metallic after taste and with no additional upgrade to the noodles. For those reasons and to give a recipe that’s more doable for home cooks like us, we decided not to use any. Give it a try.
Ty so much for explaining the egg to flour ratio….makes so easy to do small or large portions
Glad it was helpful!
Thanks for sharing this wonderful video. Fresh noodle, it's d best.
Thank you too, have a great weekend! ☺
@@elmundoeats U guys too, have a great Sunday. 😁
Egg noodles are the best!!!!!
Yes, right? So versatile, we love them!
Looks so delicious 😋
Perfect. I love it ❤❤❤.
Thank you! 😊
in chinese noodles, I believe you need to put baking soda in the flour
Not really. Traditionally and factory produced noodles usually use lye water that makes the noodles springy, chewy and look more yellow. Lye water is not easy to find. A solution of baking soda and water is a substitution that comes with that “weird metallic” taste. That’s why to make at home we use bread flour because it gives the same springy and chewy result due to its high gluten, without the weird taste. Try our recipe first and you’ll see.
It's Ban mien noodles thank you much i will try again to make this kind noodles very simple❤❤❤
Good 👍 😊
For the sheet your dial seems the opposite of mine with number 1 being the widest for me. How many times do you pass the dough sheet? I seem to get too thick or thin noodles
I passed it several times on each setting, starting with the thickest setting until the one that gave me 2-3mm thickness. At least 3 times on each setting.
@@elmundoeats Sorry, how many times are you changing the thickness setting moving the number dial. I understand that we pass through each setting at least two times.
I need to ask Santa for a KitchenAid Pasta Set for Xmas!!
Haha! Well it’s totally worth it!
Just use your hands it is easy once u practice.
@@xirogs Maybe for only pros like us, but its quite easy.
Wow .very perfect❤❤👍🏻👍🏻👍🏻👍🏻
Thank you so much 😊
my machine numbers are from 8 to 1, what number you recommend to make the noodles Please THANK YOU FOR SHARING
Hi! Every machine is different so I’d suggest you refer to your machine’s manual (look for handcut pasta setting). It’s around 1.5-2mm. Hope it helps in any way!
Hello :) could you tell me the best way to make perfect pasta with whole wheat flour, please? :)
Nice 👍💯💯💯💕
Thank you! Cheers!
Bea,thanks for noodle recipe. Homemade more hygiene & tasty. Have a great weekend
Hi 👋 thanks for sharing your video… may I ask, what’s the brand of your machine and where did you get it.. watching from Philippines 🇵🇭
Hi! My stand mixer is Kitchenaid but the pasta attachment is another brand though. Check out the link in the description box above 👆. Hope it helps!
@@elmundoeats thank you so much 🙏
Hi, is it okay if I would use AP flour? Thanks!
Hi! I don’t recommend it as the noodles are not going to be chewy and also the water proportion isn’t the same. Hope it helps!
Bea I want to use whole wheat BREAD 🥖 FLOUR . I wonder where I could find it?? Because I would like to use whole wheat
Hi Sanguita! You can find whole wheat bread flour in any supermarkets. Try going to a bigger ones that carry more varieties of flour. Do adjust the liquid (water) as whole wheat tends to absorb more than regular flour. Refer to my video to see the consistency. Hope it helps!
@@elmundoeats thanks 🙏. I have referred ur channel to a friend for healthier deserts. I love ❤️ ur stuff ,all the best 2 both of u
@@sanguitasuri8638 that’s so nice of you, thank you so much ❤️!
I have seen recipies where a few grams of food grade soda ash, baking soda or lye water is used. Have you ever tried that ingredient?
Aside from those other ingredients, the recipe is exactly the same.
Yes, I know. Before we decided to make this recipe we researched on the usage of lye water and the substitution of a ratio of baking soda and water. Lye water is used traditionally/in mass production and it’s not easily found. Its function is to make the noodles chewy and give them more of golden color. Bread flour in our recipe gives that effect of chewiness (high protein=high gluten) when kneaded. We’ve tried adding baking soda in the boiling water but were left with this unpleasant metallic after taste and with no additional upgrade to the noodles. For those reasons and to give a recipe that’s more doable for home cooks like us, we decided not to use any. Give it a try.
@@elmundoeats Many thanks!
@@Lou_Snuts no problem!
👍🏾👍🏾👍🏾
SOUP
YES!
@@elmundoeats YES!!!! from The Phams