In the KitchenAid mixing bowl, combine the following ingredients: 450 g of high gluten flour, 2 whole egg, 80-110 grams, 1 tsp of salt. Get a spatula and do a premix before we run the machine.
Use the dough hook attachment. Run it on the lowest speed for 15 - 18 minutes in total. During this time, come back and check the dough every 5 minutes. Touch to feel the moisture level. If it is soft and sticky. Add a little more flour.
Keep kneading until the flour is well mix. Every egg is different and the type of flour you use could be different, so it is hard to give you an exact water amount. This is how I check it if the dough is good to go. Make sure your hand is clean and dry. Grab a piece of dough, squeeze it tight and then let go. If the dough sticks to your hand like that, you need to add more flour.
Keep kneading until you don’t see any dry flour. Use your clean and dry hand to squeeze it tightly, then let go. The dough should release immediately from your hand and it shouldn’t stick at all. This dough has a very low water ratio which is what we need or else it will be really hard to work with when you try to roll the dough into sheets.
Once the dough is good, cover it. Let it rest for 30 minutes.
The amount I gave is enough to make 6 portions of noodles. So we will divide the dough into 6 even pieces. You can scale it if you want. I just go with my eyes. Roughly Flaten each piece with your hands. So it can go through the machine easily.
Put on the pasta sheet roller attachment. Start with the first thickness. After the dough went through the machine. I like to shape it into a rectangle. These straight edges and lines will make sure your noodles come out with the length.
Still use the first thickness. Let the dough go through the machine again. This time. It will become a nice rectangle sheet. Now you can adjust the thickness. I like to go 1 step at the time. If you jump the thickness from 1- 4. The sheets won’t come out as smooth as it could be.
For dan dan noodles, I like to use setting 4 as the final thickness. Once all the sheets are done. Sprinkle lots of cornstarch and apply it evenly on both sides of the sheets. I know some people will use flour to prevent stickiness. When making noodles, you have to use starch. Because starch doesn’t contain gluten so it will just cover the surface instead of mixing into the dough. It is good for storing. The noodle will stay lose even if you let it sit in the fridge for a few days.
Switch the attachment to the Spaghetti cutter and cut the noodles. Lightly dust the noodles with cornstarch. These noodles are freezer friendly, just put it in a sealable container, it will last 4-6 months in the freezer. It will also stay good in the fridge for 4-5 days.