Hello all stemian, come back with me @dapurmamak

Mie is my favorite rice substitute karbo. Many types of noodles in Indonesia, and one that is often processed is an egg noodle. Of course instant version of instant noodles are easily available in the market at affordable prices. But since it is easily affected, I also tried to make home-style egg noodles (homemade).

It all started when our family ate at a famous noodle restaurant in Jakarta. This noodle is famous chewy, tasty, and marinade steady, so no wonder if the place is so crowded. Making noodles "displayed" through a window by a chef and I really amazed to see it. The dough is slammed many times, then diuleni, and finally be the form of noodles

But honestly, making your own egg noodles is hard. The process is not as easy as I saw in the restaurant at that time. As an amateur, making your own noodles it feels like fighting against a dough. Must be extra patient, but also should not give up soon. Curious how to make it? Scroll right down, !

Prepare the ingredients :

Making home-based version noodles does not take much material. Simply use high protein flour, eggs, water, and vegetable oil.

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1. Choosing flour You can use medium protein flour if you do not have a high protein. However, the final texture of the noodles will not be as flexible and as high as wheat protein. Besides flour, there are some recipes that use sago or tapioca flour. The goal is that the texture of the noodles more flexible, chewy, and more delicious taste. But this one is not mandatory material yes, because actually chewy texture has been obtained from high protein flour.

1. Choosing vegetable oil
   Use vegetable oils such as coconut oil, olive oil, canola oil, or any other tasteless or flavored type of oil. Check here to know the references, yes.

2. Preparing water
   In addition to the original version made, now the egg noodles have been much modified. Either be spinach noodles, carrot noodles, or various colorful vegetable noodles. If you want to create something like that, you can replace the white water with vegetable juice. Blend the vegetables you want then strain the dregs. Leave water (sari) vegetable and ready for use. Oh yes in addition there are distinctive flavors, vegetable juice also provide natural dyes that certainly safe to eat.

Steps of making egg noodles

Mix and knead the dough noodles

To facilitate this process, you can simply do it on a flatbed like a board or kitchen table. However, make sure the base is clean and dry, yes. Pour a mixture of wheat flour, salt, and sago / tapioca flour (optionally) that has been sifted onto the pedestal. Create a hollow in the middle of the flour mixture and pour eggs, oil, and water. No need to pour all the water / vegetable juice, but do it gradually little by little.

Knead the dough until smooth. Add little by little water / vegetable juice to soften the dough. If the dough is too tough, give a little flour. Remember, do not be too long kneading dough because the texture will be hard and not flexible. If you have a food processor, you can knead the dough more practically.

• Let stand dough that has been kalis for 30 minutes
  After the perfect calf, rest the dough for about 30 minutes. The goal is that the dough can be flexible to be formed and ground. Wrap the dough with plastic wrap or put in an airtight and dry container, then store it in room temperature

• Grind and cut the dough into a noodle shape

Divide the two (or more) dough so that it is not too big when ground. Use a rolling pin or a glass bottle to flatten the dough. Sprinkle a little flour on both sides of the dough is flat, then ready to cut.

If you do not have a special tool to print noodles or pasta maker, then you can do the manual way. First, roll the flaked dough (like rolling a sponge). Construct the scroll so no space in it. If you have a roll of rolls, thinly cut the roll according to taste with a sharp knife (and large, if any). Sprinkle the pieces with the flour to avoid sticking together.

If the whole dough is still left, store it in a clean cloth covered container to keep it moist. Should be placed in room temperature only and use before 2 days. A hard dough, for example, is placed in the refrigerator, it takes time to moisten it. If it is hard damp, then the dough will be hard textured and difficult to be formed into noodles.

• To process and cook her boiled egg noodles until done.
  Heat the water in a pan until it boils. Put a handful of egg noodles and boil until cooked (1-2 minutes). Lift with a sieve and flush with cold water to make the noodles more tight. After that, continue with a handful of the next egg noodles until it runs out. If direct lots, for example 5 handheld at a time, egg noodles will not mature evenly.

Making homemade egg noodles is not easy. In addition to less practical, the materials are also not cheaper than buying an instant version. However, homemade egg noodles must have their own qualities and nutritional guarantees. Interested in trying it?

@dapurmamak