Today we will be using a Kitchenaid to make noodles from scratch. I know, making noodles by using a pasta maker is pretty basic but there are lots of tips here and there that you want to be aware of. Besides that, I will talk about different types of flour and how they affect the end result; how to store them so you can always have fresh noodles in hand. In the end, you will get lots of recipe examples that you can cook with these noodles.
Homemade Chinese Noodles w/ a Kitchenaid
- 500 g high gluten flour bread flour, dumpling flour, or noodle flour
- 3 medium-size eggs
- 100 g water
- 1 tsp salt
- 50-100 grams flour to adjust the water and flour ratio
- 1/2 cup cornstarch to prevent stickiness
- In the KitchenAid mixing bowl, combine the following ingredients: 500 g of high gluten flour, 3 medium-size eggs,100 grams of water. If you don’t like egg, you can leave it and use 240 grams of water instead. Last, add a tsp of salt. Get your spatula and give them a nice premix.
- Use the dough hook attachment. Run it at a low speed for 15 - 18 minutes in total. During the first 5 minutes, keep an eye on the dough, and adjust the flour-water ratio by adding a little more flour or water. We are looking for a low water ratio dough which means the dough needs to be pretty hard and nonstick to your hand.
- Once the machine is done kneading, cover the dough, let it rest for 30 minutes.
- Divide the dough into 6 even pieces. Roughly flatten each piece.
- Set the pasta roller attachment at the widest thickness. Let the dough piece go through the machine. Fold the sheets and let them go through the roller a couple more times until the sheets have a rectangle shape.
- Apply some cornstarch on the sheets to prevent them from sticking to each other.
- Start changing the thickness setting. Keep feeding the sheets into the roller until it reaches your desired thinness.
- Switch the attachment to cut the sheets into noodles.
- Dust the noodles with more cornstarch and you are done.
Gluten is simply a term for the specific proteins (glutenins and gliadins) that are found in wheat.
When combined with water, these gluten proteins change shape, form bonds with each other, and produce tightly coiled, and highly elastic structures.
All these properties are important for noodle making because they give the dough its elasticity, keep its shape, and leave the final product a chewy texture.
Different brands and types of wheat-based flour contain different amounts of protein, which leads to different gluten-forming potentials.
You just check the label and calculate the percentage. For making noodles with a pasta maker, around 10% is good enough. Of course, the higher, the better. But no need to chase the highest percent because we are not making hand-pulled noodles.
Dust the noodles with cornstarch. Store in a sealed container
They will stay good for 4-5 months in the freezer or up to a week in the fridge.
Directly put the frozen noodles in boiling water without defrosting. They only take 3-5 minutes to cook.
In any case that you need to defrost the noodles, be sure to keep the container sealed while defrosting. If the lid is open, the noodles will absorb the moisture in the air and you will end up with a sticky mess.
Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺] – https://youtu.be/I7gAOx0NWZk
Tomato Soup With Beef and Noodles (番茄汤牛肉面) – https://youtu.be/XuELAYDcNMA
Cantonese Wonton Noodle Soup (广式云吞面) – https://youtu.be/fT14pV6oxvI
Spicy Shrimp Lo Mein Noodle Recipe – https://youtu.be/wlTfPxupJko
Beef Lo Mein Recipe (牛肉捞面) – https://youtu.be/Ch6y83CATLs
Authentic Dan Dan Noodles – https://youtu.be/1YQ2ieiWY3w
Oyster sauce Lo Mein Noodles (HK Style Recipe / 蚝油捞面) – https://youtu.be/zFIUcRQIThE