Ingredients
Wonton Skin & Asian Noodles
100% plain flour
1% salt
0.5% alkaline water
35-40% water
few drops of yellow coloring (optional but will give it a yellow noodle coloring)
Ramen
100% plain flour
2% salt
35% water
Pang Mian
100% cake flour
2% salt
35% water
Udon/Soba
90% or 80% cake flour
10% or 20% rye flour/buckwheat flour
2% salt
35% water
Spaghetti
100g semolina flour
1 large egg
a pinch of salt
Directions
(wonton skin & asian noodles)
- put flour in a mixer
- mix water, alkali water, water and coloring together in a jug
- using a hook attachment, start on low speed and very slowly, pour water into mixing bowl
- mix till dough becomes crumbly
- take a handful of dough and clump together to form a ball
- roll to about 4mm
- using a pasta/noodle machine starting from level 6, roll the dough down one level each time till level 1
- let dough through level 1 again
- to make wonton skin, using a round cutter and flour each slice of wonton skin so that it won't stick to each other (to use wonton skin another day, flour each wonton skin with corn flour)
- cover the cut wonton skin so that it won't get dry
- to form noodles, use the noodles/pasta cutter of the machine
Foodnote: One of the best part of this cooking/baking class is to learn to make things from scratch. Finally I am confident and inspired to one day (ehem ehem) make my own noodles. Just need to get the noodle machine first. Saw it selling cheap on shopee... so will definitely get one soon.
