Asian Pasta Dough
(Adapted Recipe from Chef Danny Bowien)
4 cups Bread Flour flour
1.5 cups Water
1-2 tbsp Water (depending on how dry your dough is)
Big pinch Sea Salt (for boiling water)
1. Measure out Bread flour and place in large metal bowl
2. Form a well with the flour and add water (flour should look like a crater)
3. Pour water in the well and mix in with fork until it forms a shaggy mess.
4. Start to squeeze mass together and knead with hands for at least 15 min. The more you knead the dough the better. Dough should be slightly sticky but not stick to hands. If dough is too dry add a tablespoon of water. If dough is too wet add more bread flour (DO NOT ADD TOO MUCH WATER OR PASTA WILL NOT ROLE OUT PROPERLY).
7. After dough has come together wrap with plastic wrap and let rest at room temperature for 30 minutes. (This lets the moisture redistribute throughout the dough).
8. After rested run dough through pasta rolling machine from the largest setting or roll out using a rolling pin. Noodles taste the best when they are thick, therefore thin noodles are not recommended for this recipe.
9. Cut noodles to desired thickness and size and dust with flour
10. Bring water to a boil, add sea salt to water, then add in freshly made noodles.
11. Cook for about 1-5 minutes and serve immediately with a stir fry sauce or any type of favorite Asian Sauce. (Fresh pasta cooks very fast, check by tasting noodles after the first five minutes).
(Adapted Recipe from Chef Danny Bowien)
4 cups Bread Flour flour
1.5 cups Water
1-2 tbsp Water (depending on how dry your dough is)
Big pinch Sea Salt (for boiling water)
1. Measure out Bread flour and place in large metal bowl
2. Form a well with the flour and add water (flour should look like a crater)
3. Pour water in the well and mix in with fork until it forms a shaggy mess.
4. Start to squeeze mass together and knead with hands for at least 15 min. The more you knead the dough the better. Dough should be slightly sticky but not stick to hands. If dough is too dry add a tablespoon of water. If dough is too wet add more bread flour (DO NOT ADD TOO MUCH WATER OR PASTA WILL NOT ROLE OUT PROPERLY).
7. After dough has come together wrap with plastic wrap and let rest at room temperature for 30 minutes. (This lets the moisture redistribute throughout the dough).
8. After rested run dough through pasta rolling machine from the largest setting or roll out using a rolling pin. Noodles taste the best when they are thick, therefore thin noodles are not recommended for this recipe.
9. Cut noodles to desired thickness and size and dust with flour
10. Bring water to a boil, add sea salt to water, then add in freshly made noodles.
11. Cook for about 1-5 minutes and serve immediately with a stir fry sauce or any type of favorite Asian Sauce. (Fresh pasta cooks very fast, check by tasting noodles after the first five minutes).
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