Hand-rolled Italian Black Pearl Noodles (1) The Rose Garden in The Black Pearl Castle [traditional Italian Noodles] Freshly Tasted

Hand-rolled Italian Black Pearl Noodles (1) The Rose Garden in The Black Pearl Castle [traditional Italian Noodles] Freshly Tasted

1. To prepare the container or bowl for kneading flour, put high-gluten flour> 500 grams.

2. > 5 eggs.

3. Cuttlefish sauce> moderate amount.

4. There was a hole in the center of the flour in the bowl.

5. Knock to lay eggs.

6. Add salt> 7.5 grams.

7. Add the right amount of cuttlefish paste.

8. Use chopsticks to gently stir from the egg in the center, and then turn the clock backward and forward to stir the flour from the inside to the outside to form a small dough.

9. Then use the left hand to arch the container and gently grasp the dough with the fingers of the right hand. The root of the palm presses the dough. The continuous movement gradually forms the dough. After it becomes the dough, the root of the palm of the right hand is used to press the dough, and then follow the clock. The continuous rotation of 45 degrees to 90 degrees is pressed (the time of the clock is 7.8 to 15 minutes) and the movement continues until the dough is kneaded.

10. Cover with plastic wrap or a lid, and let the dough wake up for 90 minutes.

11. Divide the dough into three equal parts and wake up for another 30 to 60 minutes.

12. Prepare to knead the panel, pour high-gluten flour (for dusting), and take out the dough. (Continue to cover the rest and roll the dough three times.)

13. Dip the dough with high-gluten flour (for dusting).

14. Place the dough stick on top of the dough, holding the top of both ends of the dough stick with both hands.

15. The dough stick moves up and down.

16. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

17. Sprinkle the flour and move the dough stick up and down.

18. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

19. Sprinkle the flour and move the dough stick up and down.

20. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

21. Sprinkle the flour and move the dough stick up and down.

22. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

23. Sprinkle the flour and move the dough stick up and down.

24. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

25. Sprinkle the flour and move the dough stick up and down.

26. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

27. Sprinkle flour and move the dough stick up and down.

28. Turn the panel over and follow the clock direction (turn 90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (turn 90 degrees to the right, the clock time is 45 minutes).

29. Move the dough stick up and down, evenly roll it out to be thinner, just the same thickness.

30. The center of the panel overlaps. (One-half of the panels overlap).

31. Follow the center of the panel and overlap again. (A quarter of the panel).

32. Finally, follow the central overlap. (One-sixth of the panels overlap).

33. On the spare cutting board, spread a piece of paper towel for conditioning, and put the overlapped panel on top.

34. Use a kitchen knife to cut into noodles. (The width can be adjusted by yourself).

35. Noodles cut into pieces.

36. Put cornstarch in the spare plate.

37. The noodles are dipped in cornstarch. (The cornstarch sticking is to prevent the noodles from sticking to each other).

38. Excess cornstarch on the noodles can be removed by tapping gently with your hands.

39. Prepare plastic wrap.

40. The noodles are neatly folded and placed on top of the plastic wrap.

41. The noodles wrapped in plastic wrap can be frozen.

42. Finished picture.

Tips:

Afterwords:

1: Use large eggs (L), about 60-65 grams per egg.

2: The salt can be ordinary salt or coarse salt.

3: Homemade spaghetti at home, usually high-gluten flour is mostly used, and medium-gluten flour can be used.

4: Roll out the noodles a bit thinner, the taste is better. (The thickness is about 0.1-0.2 cm)

5: Cuttlefish sauce is a Spanish product, and products from other countries are also available.

6: If you don’t use the noodles that are made first, you can wrap them in plastic wrap and store them in the freezer.

When the noodles are taken out of the freezer, they should be defrosted in the refrigerator the night before or taken out 2 or 3 hours before the day and defrosted at room temperature.

(This is mainly 120g per person)

7: The suggestion for beginners is to start with 100g flour, one large (L) egg, 1g salt, and cuttlefish paste. It is better to start.

(Spaghetti is a kind of chewy noodles and the cheeks of Chinese egg noodles are completely different)

8: There is a difference between the room temperature in summer and winter. In summer, the time for the dough to wake up is slightly shorter.

(The room temperature of each home is different, here is a method of blending that can be used throughout the year.)