Homemade Noodles

Ingredients

• 400 g Wheat flour (Sift before use)
• 0.5 cuillère à café Salt
• 4 Eggs (Medium-sized eggs)
• 3 g Food-grade bicarbonate (Approximately ½ teaspoon)
• 2 cuillères à soupe Tapioca or corn starch (To dust the pasta sheets)

Instructions

1. Mix flour and salt

   In a large bowl, sift 400 g wheat flour then add ½ teaspoon salt. Mix quickly.

   Time: PT2M

2. Beat the eggs with the bicarbonate

   In a small bowl, beat the 4 eggs with 3 g food-grade bicarbonate until the mixture is homogeneous.

   Time: PT2M

3. Incorporate the eggs into the flour

   Pour the egg mixture over the flour and mix with a spatula until the dough begins to form.

   Time: PT2M

4. Knead the dough

   Knead the dough by hand for 5 minutes until you obtain a smooth but slightly firm texture.

   Time: PT5M

5. First resting period

   Cover the bowl with plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

6. Re-knead the dough

   After resting, knead again for 5 minutes to strengthen elasticity.

   Time: PT5M

7. Second resting period

   Cover again and let rest for 30 minutes.

   Time: PT30M

8. Prepare the starch

   Place 2 tablespoons of tapioca (or corn) starch in a small bowl and have a clean cloth nearby to dust the sheets.

   Time: PT2M

9. Divide the dough

   Divide the dough into 4 equal portions, flatten each slightly on the board.

   Time: PT3M

10. First pass through the pasta machine

    Run each portion through the machine set to the thickest setting, fold in half and run again. Repeat 4 times, dusting each side with starch between passes.

    Time: PT10M

11. Set the final thickness

    Gradually reduce the machine's spacing until you obtain sheets about 2‑3 mm thick, dusting with starch as needed.

    Time: PT5M

12. Cut the noodles

    Cut the sheets into strips of desired width using a pasta cutter or a sharp knife.

    Time: PT5M

13. Dust the noodles

    Generously dust the noodles with starch to prevent them from sticking together.

    Time: PT2M

14. Cooking the noodles

    Bring a large pot of water to a boil, add a pinch of bicarbonate. Drop the noodles, stir, let them rise to the surface then cook for 1 to 1.5 minutes.

    Time: PT2M

    Temperature: 100°C

15. Drain

    Drain the noodles in a colander and set aside immediately.

    Time: PT1M

Nutrition Facts

Calories

435

Protein

16 g

Carbohydrates

70 g

Fat

5 g

Fiber

3 g