Weird Fresh Pasta and Noodles

Yellow noodles / ramen

1 tsp baking soda

1 cup water

1. Boil 5 min until left with 1/2 cup.

2. Set aside to cool.

500gm flour

180ml water

1 1/2 tsp kansui (lye water) 

(Since we are using baking soda water, strength might be weaker than traditional kansui. Maybe to increase volume of baking soda water)

1/2 tsp salt

1. Knead stiff dough. Rest 1 hour at room, 4 hour in fridge.

2. Pasa through pasta machine multiple times to flatten & get the desired thickness.

3. Better use potato starch or corn starch to dust and prevent sticking, instead of all purpose flour.

Ingredients

500gm all purpose flour

1/2 tsp fine salt

1 tbsp olive oil

3 large eggs

150ml room temp water

(+/-1 tbsp flour or water for adjustment)

Steps

1. In a noodle maker, mix flour, salt and oil. Turn on to knead.

2. In a separate bowl, mix eggs like omelette. Drizzle down the noodle maker while it is kneading.

3. Once egg in done, add in water in to egg bowl. Swirl around and drizzle down the noodle maker slowly as to wait for the dough to take shape. It would look scraggly at first, then it will come together later.

4. Once done kneading, check the dough texture. Adjust with a tbsp of water / flour depending on the condition.

5. If alright, take out the dough. Onto a floured surface, shape the dough into a smooth surfaced ball. Cover and rest it for at least 30 minutes (or longer is fine).

6. Once rested, dough will softened and when pressed, will be dented and will not spring back. Shape into desired pasta (dusted with enough flour).

7. Into a boiling water, toss the pasta in. Stir with a chopstick or long spoon. It took around 2-3 minutes only to cook. Quickly take it out the boiling water and rinse off with cool water for a firm texture. Serve immediately.

8. If kept, cover & store in the fridge and use within 3 days.