Egg Noodles with Rice Flour RecipeOrigin: Britain Period: Modern |
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Like any recipe that utilizes the gluten of wheat flour as a binding agent, noodles can be flavoured with a range of non-gluten flours whilst still keeping the essence of the original. Here, rice flour is added to the recipe at a ratio of 2:1 wheat flour to kelp flour to make a very interesting and rather unusual noodle. Ingredients
100g plain flour
Egg Noodles with Rice Flour Preparation:Method:Sift the flours into a large mixing bowl then form a well in the centre and add the egg, cold water and salt. With a fork (or your fingers) gradually mix the flour into the liquid ingredients until the dough can be brought together into a ball (add more water if the dough is too crumble). Turn the dough onto a lightly-floured work surface and knead for about 10 minutes, or until smooth and elastic. Wrap in clingfilm (plastic wrap) or waxed paper then set aside to rest at room temperature for 10 minutes. After this time divide the dough in half. Place on half on a floured work surface and flatten with the palm of your hand into an oblong about 2cm thick. Dust the top of the dough lightly with flour then roll lengthways before turning the dough and rolling across the width. Repeat the process of turning and rolling until the dough is paper thin. Dust the dough with a little more flour then set aside to air dry for 10 minutes. Roll the dough into a thick, compact, cylinder then using a very sharp knife cut crossways into strips 3mm wide. Unroll each strips into long noodles and set aside on waxed paper. Repeat the noodle making process with the second half of the dough. Home-made egg noodles can be cooked immediately or they can be wrapped securely in clingfilm (plastic wrap) and refrigerated for 24 hours. To cook, bring a large pan (about 6l) or water to a rapid boil then add the noodles and boil for about 7 minutes, or until just tender (but still firm to the bite). Drain thoroughly and use. |
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