Noodles
These Asian-style noodles will add a nice and chewy texture to your favorite broth! The alkaline water changes the texture of the dough, as it cooks it becomes more firm.
Add <quantity>225<unit>g</unit></quantity> of soft wheat pasta flour to bowl
Add <quantity>15<unit>g</unit></quantity> of vital wheat gluten
Add <quantity>2<unit>g</unit></quantity> of salt
Mix to combine
Crack <quantity>2</quantity> eggs in a bowl and add <quantity>4<unit>g</unit></quantity> of lye water. Do not add more lye water than this amount
Whisk until homogenous
Add beaten egg and lye water to the flour mixture
Stir to incorporate the liquid into the flour
Knead until homogeneous. Form a ball and cover with plastic wrap
Rest dough in the fridge for 30m
Take dough out of fridge and roll out on work surface dusted with cassava starch. Rotate dough to obtain a rectangular shape
Cut dough in ½
Roll out each half of the dough into rectangles <quantity>2<unit>mm</unit></quantity> thick
Dust with tapioca starch, fold each end to the center and fold in half twice. Repeat process with other half of dough
Cut each dough into <quantity>2<unit>mm</unit></quantity> thick strips. Loosen the dough and reserve it in a nest shape. Dust with tapioca starch. Noodles are ready to cook
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