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- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 1 tablespoon olive oil
- In the food processor bowl, add the flour and salt, and pulse a few times to mix.
- Over the flour, crack the eggs and drizzle with the olive oil. Process until the dough comes together into a rough ball, about 1 minute. If dough doesn’t come together and seems dry, add water one-half teaspoon at a time. If the dough is sticky, work the dough into a smooth ball by adding 1 teaspoon of flour at a time.
- On a surface dusted with flour, place the dough and knead it a few times. After wrapping in plastic wrap, leave it for 30 minutes to rest at room temperature.
- Dust 2 large baking sheets with flour; set aside. Divide the dough into four equal pieces. Flatten each piece into an oval disk. Using the widest setting, run the dough through your pasta roller three times.
- The dough sheet should be folded in half to create a rectangle after folding both short ends into the center. Repeat steps 6–8 with the dough, progressively lowering the settings to produce a thinner dough sheet each time. After using up all of the dough, repeat the process to create four thin pasta sheets.
- Feed each dough sheet through the machine using the attachment for the fettucine cutter. Place the chopped noodles on the baking sheets and arrange them into little nests.
- Cook the pasta for two to three minutes, or until it’s tender, in boiling salted water. Wrapped in plastic, fresh pasta can be kept in the fridge for two to three days.
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What are Chinese Egg Noodles?
Chinese egg noodles are made from wheat flour and egg. These noodles are used in many stir-fry dishes, such as Mie Goreng (recipe to follow), and they are also added to soups, such as wonton noodle soup.
These are made exactly like my ramen noodle recipe, but with the addition of salt and an egg.
Can I Successfully Make Chinese Egg Noodles at Home?
Yes you can! My kids did and so can you.
Similar to when preparing ramen noodles, you’ll need an alkaline agent. Lye water, also known as “kansui,” can be found in bottles at Asian grocery stores, or *baked* baking soda. For my step-by-step instructions on making *baked* baking soda at home, click this link.
Although using an alkaline agent is not necessary, omitting it could result in mushy noodles that crumble when combined with your soup broth or sauce. Who want’s mushy noodles? Not I.
I also highly recommend using a pasta machine for this dough. You can certainly knead by hand and I did so the first time I made these Chinese egg noodles.
Although the kids enjoyed the initial hand-made noodling experience, it was time-consuming and challenging for them to manage independently. We now delegate all of the work to our pasta maker, and we can even manage it on a school night, with consistently excellent results.
If you’re trying to decide between the Marcato Atlas and the Cucina Pro Imperia, two well-known Italian brands of pasta makers, check out my review by clicking this link.
