One of the things I truly miss is the noodle shop next to my office, hand-pulled noodles with a firey noodle sauce and tasty fillings. It was a regular, once-a-week thing, alas, with the virus, not doable. But as the old tv show opening said, “We have the tools, We have the technology…”
Santa came up short at christmas, shirts, socks, snacks, and other small things, but not the one thing I wanted. A pasta roller attachment for my stand mixer. Well, where Santa fails, Bezos delivers.
This was my first run to make noodles with a pasta roller. Previous attempts without mechanical augmentation resulted in delivery for dinner. I’d not try this without a stand mixer and pasta roller.
Even with proper equipment, I was quite shocked at how dry and stiff the base dough was. I almost tossed it all and put the water on for ramen. But patience won out.
The dough at start was like a pie dough, just barely holding together, and falling apart, with lots of dry flakes, after an hours rest, it had came together somewhat, but still crumbled easily. I added a tsp of water, re kneaded with my dough hook, and rested another hour.
After the additional hour, I had a flour brick. Very dry, very stiff, but could be pulled apart. I divided the dough and started pushing through the rollers on the widest settings. The dough crumpled, tore, and in general was messy, dropping small and large pieces. Once I had a “sheet” through, I tri-folded it, adding the fallen pieces, and pushed it through at least four times additional. With each pass, the dough became more cohesive, supple, and satiny.
Once all my sheets were processed to my desired thickness, (One should see light through the dough.) For my first run I did keep the noodles too thick, my roller has setting from 0-8, 0 being widest, I stopped at 4, I should have gone to 6.
Cooking is quite quick, 3-5 minutes depending on thickness, for the dish above I cooked 5 minutes, drained and tossed into the stir-fry, for other applications, (noodle soups), I’d cook, drain and shock the noodles.
- Stand Mixer
- Pasta Roller
- 250 grams AP Flour
- 1 ea Egg Jumbo
- 120 ml Water Room Temp
- 1 tsp Salt
- In the bowl of a stand mixer, bring all together into a very dry and flakey dough
- Continue to knead for at least 10 minutes
- As it comes together in a very shaggy dough, shape into a disk, and cover / rest for at least 1 hours, up to 3. Check after 1 hour for texxture
- After resting the dough will be increddulty stif, but not cumbly. If it is stiff add a teaspoon of water and reforminto a disk, wait 30 minutes
- Once the texture resembles a very hard ball divide into four.
- Shape, press, beat the 1/4 dough ball into a rough sheet, and start feeding through the roller on the widest setting
- This is going to tear, fall part, and in general look like a serious failure, fold the dough over itself and continue to pass it through the rollers
- After a number of passes the dough will start to turn satiney, and smooth
- Step through the settings on the pasta roller to achieve the desired thickness.
- Dust the pasta sheet with flour and set aside, repeat with the other dough balls
- Once all the dough is at its desired thickness, roll one sheet and cut to desired thickness, shake out and dust with flour
- Repeat with the other sheets
- Dry for at least 30 minutes.
- Cook in water at a bear boil, 2-4 minutes dependant on thickness. Fresh pasta cooks very fast
- One cooked, these can be mixed with a noodle sauce, used as a bed for a stir fry, or tossed with the stir fry
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