20230119+0205 100% whole-spelt egg noodles with CLAS

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

This whole-spelt noodle requires a little more work than soba, but not too bad.

Ingredients

A.

13% whole spelt flour from whole spelt CLAS

81% fresh whole spelt flour 

19% water from whole spelt CLAS 

33% whole egg (1)

season the dough to taste

B. 

6% extra whole spelt flour  

Dough consistency when done mixing. Total dough weight ~250g. Rest 1-2 hours 

divide into 5 x 50g dough balls

pasta roller#1 x 1, fold; repeat 3-4 times until the dough is smooth.

pasta roller#2 x 2-3

pasta roller#3 x 2

pasta roller#4 x 1

place the dough sheets between parchment paper

fettuccine cutter x 1

What a scene (to a newbie)!

See my soba noodle post for cooking setup. 

Thinner noodles have a more delicate texture.

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P.S. 20230205 whole-spelt noodles with homemade cracklins

Use a much stiffer dough so that I don't have to hang the noodles.

Trying a new technique

A whole-grain version of an old-time Hong Kong street food - noodles with cracklins,（🐷)油渣麵 but I forgot to add the cracklins to the broth!