Source: Basic Pasta's recipe listed in web http://allrecipes.com/
Serves 3
Ingredients:
Plain flour, 125g (or ~1 cup)
Egg, beaten, ~60 g size, 1 unit
Salt, ¼ tsp
Oilive oil, 1-2 tbsp
Method:
1. Sift dry ingredients in to a clean big bowl.
2. Make a well in dry mixture, add in eggs and 1 tbsp olive oil, and mix well into a dough. Add a little more olive oil if dough is still too dry.
3. On a lightly floured surface, knead dough for 3-4 mins. Cover with cling wrap and allow dough to stand for 15 mins.
4. Roll out to desired thickness and allow to air dry for 20 mins.
5. Cut into noodle strips of desired width. Dry out noodle strips before cooking.
Source: Genuine Egg Noodles' recipe listed in web http://allrecipes.com/
Total preparation and cooking time needed for recipe below is ~4 hrs. Unused fresh pasta can be kept in freezer, so will cut off ~1 hr preparation time.
Serves 5
Ingredients:
Durum wheat flour, 2 cups (or ~335g)
Baking powder, ¼ tsp (or ~0.8g)
Salt, ½ tsp (or ~3g)
Eggs, beaten, ~60g size, 3 units
Water, as needed
Method:
1. Sift dry ingredients into a big clean bowl. Add in egg and a little water to mix well. Works way up on the quantity of water needed for dough of workable consistency. Increase dry ingredients quantity if the dough is too wet.
2. Knead dough until stiff. Roll into ball and cut into quarters. Using ¼ of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hrs. Alternatively, may dry noodle in oven at 175 degF for 35 mins.
3. Cook like any pasta or, instead of drying, first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.
Source: Grandma Noodle II's recipe listed in web http://allrecipes.com/
Serves 4
Ingredients:
Plain flour, 1 cup (or ~125g)
Baking powder, only add if to make thick noodle, ½ tsp (or ~2g)
Egg, beaten, ~60g size, 1 unit
Salt, ½ tsp (or ~3g)
Milk, 2 tbsp (or ~30ml)
Method:
1. Sift dry ingredients into a big bowl. Add in baking powder if only to make thicker noodle.
2. Combine egg, salt and milk. Mix with dry ingredients flour to make into 2 balls of dough.
3. Slightly flour surface and roll out dough, and then let it stands for 20 mins. If no baking powder added, roll out dough as thin as possible.
4. Cut into strips and spread to dry, for ~2 hrs. Dust the noodle with a little flour.
Serving:
1. Drop into hot soup and cook for ~10 mins before serving.
Source: Homemade Noodle's recipe in web http://allrecipes.com/
Serves 2
Ingredients:
Plain flour, 1 cup (or ~125g)
Egg, beaten, ~60g size, 1 unit
Salt, 0.2 tsp (or ~1g)
Milk, add only if dough mixture too dry, ~2 tbsp (modified to olive oil, 1 tbsp + 1½ tsp)
Method:
1. Sift dry ingredients into a big clean bowl. Make a well to place egg. Mix well into a dough. Add milk if the dough is too dry. Cover dough and let it rest for 10-15 mins.
2. Roll dough out to a 12"x16" rectangle, and let rest for 20 mins.
3. Dust with flour and roll up flattened dough jelly roll style. Cut into 0.5 cm (~¼ inch) wide strips.
4. Spread out noodle to dry for 1-2 hrs.
Serving:
1. Add noodle to hot chicken broth and boil for 15 mins.
Source: Egg Noodle's recipe listed in web http://allrecipes.com/
Recipe below can be used in making oriental egg noodle or pasta dishes. When roll up jelly roll style, instead of cutting into strips, may use cookie cutter to cut out circles, which can be used as skin for ravioli (= Italian wanton skin). Total preparation and cooking time needed is around 30 mins.
Serves 7
Ingredients:
Plain flour, 2½ cups (or ~310g)
Salt, ¼ tsp (or ~1.2g)
Egg, beaten, ~60g size, 2 units
Milk, ½ cup (or ~120ml or 8 tbsp)
Butter, 15g (or ~1 tbsp)
Method:
1. Sift dry ingredients into a large clean bowl. Add in remaining ingredients. Knead dough until smooth, about 5 mins. Let rest in a covered bowl for 10 mins.
2. On a floured surface, roll out dough to 1/8 or ¼ inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
Serving:
1. Cook fresh pasta, in a large pot with boiling salted water or broth, for ~3 mins until al dente.
Source: Recipe listed in web http://www.citygas.com.sg/
Serves 2 as part of a shared meal
Ingredients:
Medium live prawn, head and tail trimmed, digestive tract removed, 10 pcs
Rice vermicelli (米粉), soaked till soften and cut into long section, 70g
Garlic, chopped, 6 cloves
Ginger, 3 slices
Chicken stock, 500g
Celery, minced, 1 tbsp
Cooking oil, 1 tbsp
Cooking oil, for use in deep frying
Seasonings:
Salt, a pinch
Hua Diao wine (花雕酒), a little
Sesame oil, a little
Pepper powder, a dash
Method:
1. Wash and pat dry prawn. Deep fry till half cooked. Set aside for later use.
2. Add oil to claypot, and fry ginger and garlic over medium heat till aromatic. Add in chicken stock and seasonings, and bring to boil.
3. Add in rice vermicelli and fried prawns, and simmer over low heat for 5 mins.
4. Add in minced celery and bring to boil.
Serving:
1. Serve hot in claypot.
