Noodles

Buckwheat Noodles

80 g buckwheat
20 g plain flour (or potato starch for gluten free)
2 T (40 mL) boiling water

Mix everything to form a dough. Roll and cut with pasta machine. Cook in boiling water for 3-5 minutes.



Two Minute Noodles

1/4 t bicarbonate soda
1/4 c boiling water
1/4 c water
250 g plain flour (2 c)
1.5 t salt
1/2 t oil

Dissolve bicarbonate soda in boiling water. Add remaining water. Put rest of ingredients in a food processor. Pour in the water. Process until the dough starts clumping. Pour onto the bench and press together to form a dough. Rest 10 minutes if time allow, otherwise, roll and cut with pasta machine. Cook in boiling water for 2 minutes.


Wonton Style Noodles

1/4 t bicarbonate soda
1/2 c boiling water
2 T plain flour for roux
250 g plain flour for dough (2 c)
1/4 t salt
1/2 t oil

Dissolve bicarbonate soda in boiling water. Immediately add 2 T of flour to partially cook to a roux. Cool slightly. Add 2 T more flour and beat until stringy. Add remaining ingredients to make a dough. Knead until smooth. Rest for 30 minutes. Roll in pasta machine until very smooth and stretchy. Air dry 10 minutes before cutting. Cook in boiling water for 3 minutes.


Wheat Noodles

1/2 t baking powder
250 g atta flour (or 50% wholemeal, 50% plain)
1.5 t salt
170 mL warm water

Mix dry ingredients. Put about half the dry ingredients in a food processor. Add the water. Blend until stringy, around 2 minutes. Add rest of flour. Blend to a soft dough. Rest 30 minutes. Dust liberally. Roll and cut with pasta machine.