Handmade Egg Noodles
These noodles should be eaten right away, or if stored in the fridge, cooked within 2 to 3 days. Dr. Hou’s original directions required that you use a scale to measure the ingredients by weight, but we did a few conversions and came up with these measured ingredients instead.
2 cups whole wheat flour
Pinch sea salt
1 beaten egg
3/10 – 1/3 cup water (Dr. Hour suggests melted Mt. Hood snow)
1. Combine the flour and salt in one bowl and eggs and water in another. Pour the liquid ingredients into the dry ingredients, incorporate, and knead by hand. The dough should be fairly dry.
2. Let the dough rest for 20 minutes in a covered bowl.
3. Lay the dough on a floured surface, flatten it with a rolling pin, and roll into a large rectangle that is 1 to 1.5 mm thick. Dust with flour. Fold the rectangle into thirds like a letter. Cut the dough with a stainless steel knife into thin noodles about 1.5 to 2 mm wide.
4. Boil in salted water for 3 to 4 minutes.
5. Strain and serve in homemade soup broth.
Makes 4 to 6 servings
By Dr. Guaguan Hou, Technical Manager and Asian Foods Specialist, Wheat Marketing Center