I have to admit that there’s definitely that satisfying element in making your own noodles or pasta despite the fact that I had to cut the noodles strand by strand. Not very efficient, but if you are making small batches like for my case, feeding two adults and two kids (my two kids eat adult portions when it comes to noodles!)..so maybe I should say four adults ? it is pretty manageable. I actually used the same recipe with the squid ink pasta I made a while ago. I love that recipe so much and this egg noodles is so soft, yet slightly chewy and my husband loves it so much. He is actually convinced that I should get a pasta maker so that we can make this egg noodles more often.
Matcha this..matcha that…matcha is definitely one of my favorite ingredients to be used in cooking and baking. It has great aroma and that slightly bitter note that I find quite addicting. Adding it to make fresh noodles is definitely a great idea! Even my kids love matcha!
Here I served the egg noodles with homemade pork broth (which I made from pork neck bones and trimmings of vegetables like celery and carrots) and boiled wontons that I always have some stash ready in my freezer. Sprinkled some fried shallot crisp, scallion, and fresh cilantro leaves and we were good to go !!
- 10 oz all-purpose flour plus more for dusting
- 2 whole large eggs
- 4 yolks from 4 large eggs
- Pinch of salt
- 3 tsp of matcha powder more if you like a stronger matcha flavor
- Place the flour in a large clean work surface. Make a well in the center, about 4-inch wide. Crack in whole eggs and egg yolks, salt, and matcha powder. Use a fork to beat thoroughly and then gradually add in flour into the well using your hands and start kneading the dough by using the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture . It will be very sticky at first, but the more you knead, it will come together into a smooth ball. Adding a bit of flour if it's too sticky or a little bit of water if it's too dry. Wrap the dough up with plastic wrap and let it rest for 30 minutes
- After 30 minutes, dust your work surface with some flour and, cut the dough into 4 sections. Working with one dough at a time and let the rest covered to prevent them from drying out.
- Roll the dough out into an oblong shape as thin as you can. I don't have a pasta maker, so I cut the dough manually using a knife/pastry cutter. I dust the dough with more flour and folded the dough three time and cut them into equal width. Unfold them and dust with a bit more flour
- Bring a large pot of water to a boil. Add in the noodles and use a chopstick/tongs to stir the noodles to prevent them from sticking together. You want to cook it to al dente, about 1 1/2 minute or so. Drain off the water and refresh the noodles with cold water and use it with whatever you like: noodle soup or stir-frying
This egg noodles recipe is a keeper. I know it uses more eggs than other recipes, but I think that’s what makes the noodles so good!!