Have you ever tried making a homemade egg noodle? If not yet, you shouldn't miss this tutorial on how to make an egg noodles. In the Philippines this type of noodle is called "miki noodles", I do not know where the word "miki" comes from but this noodles has many uses in many Filipino dishes like pancit miki guisado and lomi. Making a homemade noodles is not as difficult as you think, it does not require much ingredients and equipment, and probably all of the needed tools and ingredients are already available in your pantry.
To make egg noodles: In a large mixing bowl put flour and create a hole in the center then add eggs. Using spatula beat the egg and mix. Transfer the dough in a floured large board and knead the dough until smooth. Put the dough in a mixing bowl and cover with cling wrap. Rest for 30 minutes in a room temperature. After resting, dust again your kneading board with flour and roll the dough into 2 mm thin sheet. After rolling fold the dough into 3 layers, dust each layer with flour to avoid sticking. Wrap the dough with cling wrap and refrigerate for 1 hour. After resting, unfold the the last fold and cut in half. Roll the dough into 1 mm thick sheet . Then fold again into 3 layers making sure that all layers are dusted with flour. Cut the dough lengthwise not more than 2 mm width. Stretch out the dough that you cut and sprinkle again with flour.
Ingredients
500 g All Purpose Flour + Extra Flour for Dusting
2 pcs Large Fresh Egg
200 ml Water
Procedure
In a large mixing bowl put flour and create a hole in the center then add eggs....
Using spatula beat the egg and mix.
Add water and continue mixing...
Transfer the dough in a floured large board and knead the dough until smooth.
Put the dough in a mixing bowl and cover with cling wrap. Rest for 30 minutes in a room temperature.
After resting, dust again your kneading board with flour and roll the dough into 2 mm thin sheet.
After rolling fold the dough into 3 layers, dust each layer with flour to avoid sticking.
Wrap the dough with cling wrap and refrigerate for 1 hour.
After resting, unfold the the last fold and cut in half. Roll the dough into 1 mm thick sheet .
Then fold again into 3 layers making sure that all layers are dusted with flour.
Cut the dough lengthwise not more than 2 mm width.
Stretch out the dough that you cut and sprinkle again with flour.
Done! You can also use this recipe in making wonton wrapper.
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