【material】
Ramugi (or medium-strength flour) 500g
0.5 teaspoon of salt
4 eggs
12 tablespoons of water
Potato starch (dusting) appropriate amount
【Cooking example ingredients】
Noodles 150g + 150g (for 2 people)
Appropriate amount of water
Water (for addition) 150ml
1 piece of garlic (for 1 person)
7 sprinkles of five-spice powder (for one person)
3 sprinkles of white pepper (for 1 person)
1/4 teaspoon of sugar (for one person)
1/3 teaspoon of salt (for one person)
1.5 teaspoons of medium coarse chili powder (for one person)
1 teaspoon of sesame seeds (for one person)
Hot oil 60ml (for one person)
A little less than 0.5 tablespoon of soy sauce (for one person)
1/3 tablespoon of black vinegar (for one person)
Cucumber as you like (for one person)
Coriander as you like (for one person)
【Points and tips】
① First, let the ra-mugi flour absorb the water of the egg, mix it evenly until there are no big lumps, then add water little by little and knead. Please use a slightly stiffer dough.
② The surface of the dough became quite smooth by repeating the work of kneading and laying it down three times.
③ If the rolling pin you are using is as short as my rolling pin, the center may be thin and the edges may be a little thicker while you make. Stretch the edges thinly so that the whole is uniform.
④ Sprinkle potato starch when folding so that the noodles do not stick to each other.
⑤ Cut the noodles to the uniform width as much as possible. You can adjust the width to your liking.
⑥ It takes about two and a half minutes to boil the noodles. Please adjust the boiling time according to your favorite texture.
