If you have made pasta then you can easily make Chinese egg noodles. It's almost the same, except we add lye water to the dough to give us that springy texture/mouth feel
INGREDIENTS
270g 00 plain flour
1/2t salt
1t lye water
2 large eggs
INSTRUCTIONS
Mix the flour and salt in a large bowl (I use a pyrex) and make a well in the middle
Crack the eggs into a small bowl, add the lye water and whisk to combine
Pour the egg mixture into the flour well and mix with chopsticks until crumbly in texture
Use a small spatula/hands to knead for a minute and then fold/shape into a ball
Note:
If the flour doesn’t completely form a ball after a bit of squeezing, then add some water via wet hands or small sprinkles until you get one cohesive ball
Wrap and bench rest the dough for 30 minutes
Unwrap and knead dough for 1-2 minutes.
Shape the dough back into a ball and bench rest for another 30 minutes
Take the dough out of the wrap, give it a quick knead and divide into 4 pieces. Use a pasta machine to roll out (I have a kitchenaid and rolled until size 6) and then the spaghettini cutter
Make sure you generously flour at all stages - so that the dough doesn’t stick and the noodles after cutting dont clump. The noodles will expand slightly when cooked
To cook, boil water in a large pot of water. Cook noodles for 2 minutes and rinse before serving in soup stock/sauce and your favorite toppings.
To store, flour, wrap, refrigerate and use within a couple of days. Otherwise freeze
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