Hand-rolled Italian Golden Noodles (one of The Series) Golden Waterfall Garlic, Pepper Fragrant [traditional Italian Noodles] Fresh Taste

Hand-rolled Italian Golden Noodles (one of The Series) Golden Waterfall Garlic, Pepper Fragrant [traditional Italian Noodles] Fresh Taste

1. 5 eggs.

2. Olive oil> 10 grams.

3. High-gluten flour> 500 grams.

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

5. Add coarse salt> 7.5 grams.

6. Pour in olive oil.

7. Knock to lay eggs.

8. Use chopsticks to stir. (As long as the props can be stirred.)

9. Chopsticks gently stir from the egg in the center, and then turn the clock backwards to stir the flour from the inside to the outside to form a small dough.

10. Small dough formed.

11. Then use the left hand to arch the container, gently grasp the dough with the fingers of the right hand, and press the dough at the base of the palm, and the continuous movement gradually forms the dough. After it becomes the dough, press the dough with the root of the palm of your right hand, and then continue to press the clock with a continuous rotation of 45 degrees to 90 degrees (the clock time is 7.8 minutes to 15 minutes) and continue until the dough is formed.

12. Use plastic wrap or pot cover. (The size of the lid depends on the size of the container, which can be sealed).

13. After the dough wakes up for 90 minutes.

14. Divide the dough into three equal parts, and then cover with plastic wrap to wake for 30 to 60 minutes.

15. After waking up, take out the dough and cover the rest with plastic wrap. (It's enough to roll the dough three times.)

16. Prepare to knead the panel, pour high-gluten flour (for dusting), flatten the dough into the center of the flour, and evenly coat both sides of the dough with flour.

17. Place the dipped dough in the center of the kneading board.

18. Place the dough stick on top of the dough, hold the top of both ends of the dough stick with both hands, and move it up and down.

19. Turn the panel over and turn it in the direction of the clock (90 degrees to the right, the time of the clock is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the time of the clock is 45 minutes) .

20. Sprinkle the flour and move the dough sticks up and down.

21. Turn the panel over and turn it in the direction of the clock (90 degrees to the right, the time of the clock is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the time of the clock is 45 minutes) .

22. Sprinkle the flour and move the dough sticks up and down.

23. Turn the panel over and turn it in the direction of the clock (90 degrees to the right, the time of the clock is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the time of the clock is 45 minutes) .

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

25. Turn the panel over and turn it in the direction of the clock (90 degrees to the right, the time of the clock is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the time of the clock is 45 minutes) .

26. Sprinkle the flour and move the dough sticks up and down.

27. Turn the panel over and turn it in the direction of the clock (90 degrees to the right, the time of the clock is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the time of the clock is 45 minutes) .

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

29. Turn the panel over and turn it in the direction of the clock (90 degrees to the right, the time of the clock is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the time of the clock is 45 minutes) .

30. Sprinkle flour, move the dough stick up and down, and evenly roll it into a thinner panel.

31. The panels overlap from the center. (One-half of the panels overlap).

32. Follow the panel and overlap again from the center. (A quarter of the panels overlap).

33. Finally, follow the panel and overlap again from the center. (One-sixth of the panels overlap).

34. On a spare cutting board, spread a piece of paper towel for conditioning, place the overlapped panel on top, and use a kitchen knife to cut into noodles.

35. Cut the divided noodles and divide them into portions. (One serving here is 120 grams)

36. Pour cornstarch in a spare plate.

37. The noodles are dipped in cornstarch.

38. Tap the noodles lightly with your hands, and the excess cornstarch will automatically fall off.

39. Spare plastic wrap.

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

41. Pack it up and put it in the freezer.

42. The more cooked noodles are neatly folded and placed on top of the plastic wrap.

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44. Prepare the plate

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Tips:

Afterwords:

1: If there is no high-gluten flour, all-purpose flour can be used.

2: An egg is about (L) 60 to 65 grams.

3: Step (5) can use ordinary salt.

4: Step (6) Just add olive oil for better taste. The disadvantage is that it is easy to dry. After making it, it is easy to dry and break if it is not used at room temperature.

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

6: The recommendation for beginners is to start with 100 grams of flour, 1 gram of salt, 2 grams of olive oil, and large (L) eggs. (Spaghetti is a kind of chewy noodles and the cheeks of Chinese egg noodles are completely different)

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

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 mixing that can be used throughout the year.)