Noodles

Noodles (Dried Eggs)

View liquid egg formulation

Yield: 9 bundles of pasta, 700g


Ingredients Percent (%) Grams Volume
Flour, semolina 73.64 515.47 3 cups + 2 tbsp.
Egg whites, dried 0.57 4.00 1 tbsp.
Water 25.79 180.53 6.33 fl. oz.
Flour, all-purpose (as needed for dusting)
Total 100% 700.00

Method of Production:

  1. Put semolina flour and dried egg whites into a food processor fitted with a stainless blade; pulse until combined.
  2. Pour water into machine through a funnel aimed at the flour (away from the center of the blade, and not onto the wall of mixer), with the machine running. Let mix until dough starts to form 2 minutes, scrape the sides of the bowl if necessary.
  3. Wrap ball of dough tightly in plastic wrap and rest on countertop for a minimum of 30 minutes and maximum of 2 hours.
  4. Divide dough into 350g portions, press flat with hands into a square shape (5 inches x 5 inches). Work with one portion at a time and wrap excess dough in plastic wrap and hold at room temperature.
  5. Set pasta maker to setting #10 and pass dough through 4 times, folding/reshaping/redistributing the dough as needed to be as rectangular as possible.
  6. Set pasta maker to setting #8 and pass dough through once. Fold dough in half and pass through with seam side first. Repeat twice for a total of 4 folded passes.
  7. Set pasta maker to setting #6 and pass dough through without folding for a total of 4 passes.
  8. Set pasta maker to setting #4 and pass dough through once. Fold dough in half and pass through with seam side first. Repeat twice for a total of 4 folded passes.
  9. Set pasta maker to setting #3 and pass dough through without folding for a total of 4 passes.
  10. Set pasta maker to setting #2 and pass dough through once. Fold dough in half and pass through with seam side first. Repeat twice for a total of 4 folded passes. Pass the dough through one final time without folding on setting #2. Pasta should be 1.5mm thick.
  11. Lightly dust pasta with all-purpose flour and cut into 1/4-inch wide strips and trim any rough edges.
  12. Cut with a chef’s knife to 1-inch long sections. Final noodles should be ¼-inch wide and 1-inch long. Dust lightly with all-purpose flour, place on lightly floured baking sheet and cover with plastic wrap. Hold at room temperature for no longer than 2.5 hours total before cooking.
  13. Repeat Steps 4 through 9 with remaining dough portion.
  14. Dehydrate 150 grams per rack of pasta using a food dehydrator at 135° F for 2 hours.

Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts