Homemade Noodles in Broth
Pasta and Pizza • Chinese
Description
You can color the noodles by adding the following colorings: Red - two tablespoons of tomato paste Green - two tablespoons of pureed spinach Black - one tablespoon of cuttlefish ink
Ingredients
- Wheat Flour 0 lbs
- Water 1 cup
- Chocolate eggs 6 pieces
- Salt to taste
- Chicken Broth 0 qt
- Meat 5 oz
- Scallions 5 oz
- Ground Dried Garlic 1 teaspoon
Step-by-Step Guide
Step 1
Mix water with eggs and salt. Pile the flour into a mound, make a well in the center, and pour in the resulting mixture. Knead the dough thoroughly, shape it into a loaf, and cover it with a damp cloth. Let it rest for half an hour.
Step 2
Divide the dough into 3-4 equal balls. Dust the work surface with flour. Roll one ball into a rod shape, lightly coat the rod in flour, hold it horizontally by the ends, and stretch it to about one and a half meters while rotating your hands outward. Fold the two ends into one hand, grasp the former center with the other hand, and slap the center of the dough on the floured work surface a couple of times. Repeat the stretching and folding until the diameter of the noodles is about 2-4 mm.
Step 3
Tear off the ends and immediately place the noodles into four or more liters of boiling salted water. Cook for 1-2 minutes depending on the diameter.
Step 4
Serve in broth with thinly sliced pieces of cooked meat (any type), chopped green onions, and garlic. Additional ingredients can be added if desired.
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