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Dans la lune

March 22, 2020

Homemade Egg Ramen w Philips Pasta Maker

Homemade Egg Ramen w Philips Pasta Maker

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Homemade Egg Ramen w Philips Pasta Maker

Ingredients

  • 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

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.
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1,168

4 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pasta, Soup

Comments

  1. Ian says

    July 21, 2020 at 9:40 am

    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?

    Reply
    • panda says

      July 21, 2020 at 8:14 pm

      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.

      Reply
  2. Chef J.L. Michaels says

    October 2, 2020 at 9:39 am

    Question.. Is using “baked” baking soda or the liquid sodium bicarbonate from an Asian market another good option to use in this recipe?

    Reply
    • panda says

      October 2, 2020 at 10:32 pm

      I am not sure – however the baking soda (for cooking!) from your usual supermarket will do :-)

      Reply

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