Homemade Plain & Egg Noodles | How to make homemade noodles | Mine frais fait maison

Описание: These deliciously chewy, springy noodles can be served in soup, boiled or fried. We can find them in any Mauritian restaurants as well as at street food.

Plain Noodle
Ingredients
500g All purpose flour or T55 (Bread flour)
250ml water
Pinch of yellow food colouring (optional)

Egg Noodle
Ingredients:
300g All purpose flour or T55 (Bread flour)
9g salt
3 eggs

Additional Noodle recipes:
Yellow Noodle
240g All purpose flour
2 tbs baked baking soda (bake baking soda for 1h in the oven)
120ml of water

Notes:
Why using T55 flour - It is recommended to use high protein flour for making Chinese noodles, because it contains higher proteins and with stronger gluten effects.

Making the dough - Making hand rolled noodles does require a bit of strength. Since the dough is very tough it is a bit difficult to knead and roll. You might find the dough too dry to shape, but you’ll eventually get there if you keep kneading.

If the dough is too tough to roll, let it rest for another 30 minutes or longer. It will get more tender and easier to work with.

Food colouring - Mauritian noodles are yellow in colour even without egg, thus we added a pinch of food colouring but it's optional.

Yellow Noodles - Adding alkaline water increases the PH level bringing out the natural yellow of the wheat flour.

How to make alkaline? - Need to bake baking soda. Preheat oven to 250°F (120°C). Spread one cup of baking soda onto a baking tray lined with aluminum foil or baking/parchment paper. Bake the baking soda for 1 hour.
Remove the baking soda from the oven and when cooled, store in an airtight container and store indefinitely.

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