Homemade Chinese Noodles With a Kitchenaid Mixer
- 500 g high gluten flour bread flour, dumpling flour, or noodle flour
- 3 medium-size eggs
- 100 g water
- 1 tsp salt
- 50-100 grams flour to adjust the water and flour ratio
- 1/2 cup cornstarch to prevent stickiness
In the KitchenAid mixing bowl, combine the following ingredients: 500 g of high gluten flour, 3 medium-size eggs,100 grams of water. If you don’t like egg, you can leave it and use 240 grams of water instead. Last, add a tsp of salt. Get your spatula and give them a nice premix.
- Use the dough hook attachment. Run it at a low speed for 15 - 18 minutes in total. During the first 5 minutes, keep an eye on the dough, and adjust the flour-water ratio by adding a little more flour or water. We are looking for a low water ratio dough which means the dough needs to be pretty hard and nonstick to your hand.
- Once the machine is done kneading, cover the dough, let it rest for 30 minutes.
- Divide the dough into 6 even pieces. Roughly flatten each piece.
- Set the pasta roller attachment at the widest thickness. Let the dough piece go through the machine. Fold the sheets and let them go through the roller a couple more times until the sheets have a rectangle shape.
- Apply some cornstarch on the sheets to prevent them from sticking to each other.
- Start changing the thickness setting. Keep feeding the sheets into the roller until it reaches your desired thinness.
- Switch the attachment to cut the sheets into noodles.
- Dust the noodles with more cornstarch and you are done.