Homemade Egg Ramen w Philips Pasta Maker
Serving Size
3 to 6 people
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
Ingredients for 600g flour (for 5 to 6 people)
- 300g bread flour (T65)
- 250g all-purpose flour (T55)
- 40g katakuriko/potato starch
- 10g gluten flour
- 216ml = 1 egg + water
- 4g fine salt
- 4g baking soda for cooking
Ingredients for 500g flour (for 4 to 5 people)
- 250g bread flour (T65)
- 210g all-purpose flour (T55)
- 32g katakuriko/potato starch https://amzn.to/2MWnY1a
- 8g gluten flour
- 180ml = 1 egg + water
- 3.5g fine salt
- 3.5g baking soda for cooking
Ingredients for 400g (for 3 to 4 people)
- 200g bread flour (T65)
- 165g all-purpose flour (T55)
- 28g katakuriko/potato starch https://amzn.to/2MWnY1a
- 7g gluten flour
- 144ml = 1 egg + water
- 2.5g fine salt
- 2.5g baking soda for cooking
Instructions
- 1. Mix the dry ingredients (bread flour, all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
- 2. In a small cup, add baking soda and fine salt, then add the 216ml water mix (1 egg + water), mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
- 3. Slowly pour the water mix through the opening in the lid.
- 4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
- 5. The noodles will be extruded. Cut the ramen every 35cm (approx).
- 6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
- 7. Continue until the machine stops.
© 2024 Copyright Dans la lune
Have you ever tried to rest the dough before extruding? I make it using traditional pasta rollers and have to let it rest for an hour to allow the dough to hydrate. Is there a difference using an extruding machine?
Yes indeed it’s a major difference : with the Philips Pasta Maker you don’t need to let it rest. You put the ingredients in the Mixing Chamber and after 15 minutes your noodles/pasta are ready. It is very helpful when you are in a hurry.
Question.. Is using “baked” baking soda or the liquid sodium bicarbonate from an Asian market another good option to use in this recipe?
I am not sure – however the baking soda (for cooking!) from your usual supermarket will do :-)
Can I use just regular flour?
Well I am not sure. You mean switch bread flour into all purpose? or also potato starch into all purpose flour? I guess it’s always possible but the texture will change. On a side not, the gluten here is meant to increase the strength of the flour mix and achieve a less fragile result.
How long do you cook the noodles before adding to your broth?
I cook each individual serve separately : Add the noodles to the boiling water. The water will cool down and quickly boil again. Then try the noodles to decide when it has reached the hardness you like. Finally wash with cold water and then heat them back in the hot water briefly. You can serve in the bowl and add you broth.