Name: Homemade Udon with Philips Pasta Maker V2
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Ingredients for 600g flour (for 5 to 6 people); 400g cake flour/plain flour (T45); 100g katakuriko/potato starch; 100g tapioca starch; 216ml water; Ingredients for 500g flour (for 4 to 5 people); 330g cake flour/plain flour (T45); 85g katakuriko/potato starch; 85g tapioca starch; 180ml water; Ingredients for 400g flour (for 3 to 4 people); 270g cake flour/plain flour (T45); 65g katakuriko/potato starch; 65g tapioca starch; 144ml water; Ingredients for 300g flour (for 2 to 3 people); 200g cake flour/plain flour (T45); 50g katakuriko/potato starch; 50g tapioca starch; 108ml water

June 4, 2021

Homemade Udon with Philips Pasta Maker V2

Serving Size

3 to 6 people

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Udon with Philips Pasta Maker V2

Ingredients

Ingredients for 600g flour (for 5 to 6 people)
400g cake flour/plain flour (T45)
100g katakuriko/potato starch
100g tapioca starch
216ml water
Ingredients for 500g flour (for 4 to 5 people)
330g cake flour/plain flour (T45)
85g katakuriko/potato starch
85g tapioca starch
180ml water
Ingredients for 400g flour (for 3 to 4 people)
270g cake flour/plain flour (T45)
65g katakuriko/potato starch
65g tapioca starch
144ml water
Ingredients for 300g flour (for 2 to 3 people)
200g cake flour/plain flour (T45)
50g katakuriko/potato starch
50g tapioca starch
108ml water

Instructions

1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you are going to be making. Press Start.
3. Slowly pour water through the opening in the lid.
4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first udon is not smooth enough.
5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished.
Serve with hot soup or cold or prepare for stir-fry!

February 2, 2020

Teuchi soba with kitchenaid

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

240g buckwheat flour
320g bread flour (T65)
40g gluten flour
258ml water

Instructions

1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
5. Fit the Pasta Roller on the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
7. Repeat #5 and #6 with the rest of dough balls.
8. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
How to boil
Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.
NOTE: Better boil the soba a small quantity at a time to avoid cutting them.
You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.

January 12, 2020

Kakiage tempura udon

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

For the kakiage tempura

1 leek (about 240g) - into a julienne
100g small shrimps
1 tbsp katakuriko/potato starch
4 tbsp plain flour/cake flour (T45)

Tempura mix

2 tbsp water
1 tsp apple cider vinegar
1 egg

For the easy udon soup

2L water
3 tbsp soy sauce
4 tbsp mirin
1 1/2 to 2 tbsp sugar
2 tsp salt
2 tbsp dashi powder
Udon noodles for 5 people

Instructions

1. Making the kakiage In a large bowl, add leeks and shrimps. Mix. Then add katakuriko/potato starch and flour. Coat vegetables well with flour.
2. For tempura batter, add beaten egg in a medium bowl, then add ice water (2 tbsp) and vinegar (1tsp). Mix them. Pour the batter on the vegetables from #1 and mix lightly.
3. Prepare a large plate lined with paper towels (it will help absorb excess oil).
4. Add oil to a large saucepan to reach a depth of 5 cm. Heat up to 165~170°C at medium-high heat. Gently place a few battered vegetables in. While the batter fries, use your chopsticks to maintain the veggies shape until it has hardenned (other wise they might spread away from each other). Fry kakiage until they are golden brown. Drain excess oil on the paper towel plate. Set aside.
5. Prepare the udon soup In a big cooking pot add 2L water, add soy sauce, mirin, sugar, salt and dashi powder. Bring it to a boil. That's your soup.
6. Bring another large pot of water to boil for udon cooking. Once the soup and the kakiage are ready, cook udon noodles in the water. For the time to boil udon, follow the package instructions. Heat up the noodle soup at the same time.
7. Serve udon and soup in bowls and top with kakiage!

January 5, 2020

Homemade “teuchi” Egg Noodles

Homemade "teuchi" Egg Noodles

Persons

Prep Time

30 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours

Ingredients

250g bread flour (T65)
50g plain flour/cake flour (T45)
129g water
1 egg yolk
7g salt
5g baking soda

Instructions

1. Hand whisk together bread flour and plain flour in your stand mixer bowl. Fit it with the dough hook.
2. In a small cup, add salt and baking soda. Mix well until dissolved, then add egg yolk. Mix well.
3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 3 pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again at the thickest setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn dial to the next setting 2 and run dough through once or twice. Repeat (once or twice) at each following position until you reach setting 5 or 6.
8. Repeat with the rest of dough balls.
9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. Well, you can skip this step if you want to use them on the same day.
11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

TIP: You can also freeze the noodle bundles to use them later.

December 27, 2019

homemade “teuchi” udon

homemade "teuchi" udon

Persons

Prep Time

30 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours

Ingredients

285g plain flour / cake flour (T45)
3g gluten powder
12g katakuriko/potato starch
130g water
18g salt

Instructions

1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
2. In a small cup, add salt and water. Mix well until dissolved.
3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
8. Repeat #6 and #7 with the rest of dough balls.
9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
NOTE: you can also cut by hand. Check out the video below!
10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.
You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!

November 27, 2019

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

430g bread flour/strong flour/all-purpose flour (T65)
20g gluten powder
50g tapioca flour
100g plain flour/cake flour (T45)
258g water
15g fine salt
10 ~15g baking soda
katakuriko/potato starch

Instructions

1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
8. Repeat with the rest of dough balls.
9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

For Yakisoba

If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

Homemade Udon with Philips Pasta Maker V2

Ingredients

Instructions

Teuchi soba with kitchenaid

Ingredients

Instructions

Kakiage tempura udon

Ingredients

For the kakiage tempura

Tempura mix

For the easy udon soup

Instructions

Homemade "teuchi" Egg Noodles

Ingredients

Instructions

TIP: You can also freeze the noodle bundles to use them later.

homemade "teuchi" udon

Ingredients

Instructions

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

Instructions

For Yakisoba

NOTE: You can also freeze the noodle bundles.