There was this popular noodles called Miki Batac that i never imagined to be this so good. Every shop makes thier own fresh heavy-floured noodles. It's also availble around the market sold per kilo. So lucky that i got a chance to sneek inside a noodle shop few times with my friend 😊. There was no special equipments to make bunches of noodles. A wide table, roller, and a sharp knife is all they need (and muscles). So i imidiately thought i could make some at home. Which means i can cook my self a bottomless serving of these popular noodles.
But when i moved to another city for college, this favorite delicacy is nowhere to be found. So i thought i could do some research to make myself. And so i came up with this recipe.
Recently, i discovered koreans has thier own version of this floury noodles. Gotta try them too!
What you will need:
- Flour (i used about 2cups all purpose flour)
- Egg
- A bit of water
- More flour for dusting
Procedure:
1.On a mount of flour, make a well then break the egg on it.
2. Carefully mix the flour and egg together.
Add a bit of water to wet.
Kneed more untill it forms a ball of dough.
3. When the dough becomes smooth, cover with plastic film or lightly damp towel and set aside for about 30mins.
4. Unwrap the dough and continue kneeding. Dust some flour onto the surface and your palms if dough becomes sticky.
5. When dough becomes firm and more smooth its time to flatten untill 2mm thickness.
Then cut with knife or a pasta maker to make flat noodles.
6. Dust heavily so they won't stick.
Tips ✔
* if dough is too dry and flakey -- add water.
* if dough is too wet and sticky -- dust some flour
*use the heel of your palms when kneeding
* you can use any flat bottle like wine bottle, a clean pvc pipe or a thick wooden stick if u don't have rolling pin (i used water bottle in this case which i only have)
* you can use a pasta maker to make it easier. Use flat noodles setting.
* cook imidiately or sun dry to prolong shelf life.
Thank u and share ur thoughts!
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