for bench flour. Adjust the water with the remaining 1/4 cup water and let the machine knead the dough until soft and pliable.
If you are leaving it overnight, leave it in the fridge and let it come back to room temperature before rolling and cutting
of tapioca starch as bench flour, Put the dough on top of the tapioca starch and cut into 3 or 4 portions Roll out one portion and keep the other portions in the zip-loc bag to prevent drying out.
strips. Continue to cut to the end of the rectangle. Undo the strips and shape the folded bends neatly. Dust with more tapioca starch if needed. I like to cook the noodles as soon as they are cut, so have a large wok or pot of water readily boiling. Salt has to added to the water, amount depends on the amount of water. I used 2 tsp salt for 2 liters water. Put in the cut noodles into the boiling salted water, try to add loosely stranded noodles instead of a huge cluster this is to prevent the noodles clumping together. DO NOT STIR the noodles, wait until it starts to float, then stir so that they cook more evenly. If you STIR the noodles before they are cooked, they will break and you would have to use a spoon to eat rather than chopsticks. To check if the noodle is cooked through, test a strand of noodle by breaking and if there is no more white center, then they are cooked through.
A homemade Chicken Noodle Soup made from scratch using a whole chicken to make the stock. So, as much as I wish I could tell you this Homemade Chicken Noodle Soup is a family recipe handed down to me by my grandma, it is not
from the noodles to the broth. Whether you're cooped up on a dreary, rainy day or you have someone with the sniffles or a sore throat in the house, nothing soothes, warms and comforts better than homemade chicken noodle soup
Sometimes you just need a good old fashioned noodles to complete a meal…. and sometimes they are impossible to find at the store, or you don’t have the time to run to a million different stores looking for re-made “grandma’s noodles” right
I used yolkless noodles over egg noodles as they contain no cholesterol and make sure they are firm and extra broad, some prefer to add some oregano to the soup but I lean towards lemon juice as it gives the soup a refreshing taste and do not substitute dry parsley flakes over fresh
Homemadenoodles are pretty simple to make and taste really good in comparison to dried pasta. The one downside is that if you don't have a pasta machine to help roll the dough out, it takes a bit more work on your part but it's still doable