It started with me wanting to make Mee Hoon Kueh (Hand-pulled noodles). Belle and I were eating and talking about the the best places to eat it. But as I came back to Germany, I thought hey.. why not start with pasta.. that should be easy (??)
So I did.
Actually, it isn't hard. I use basically this two videos below as guide and instead of the pasta machine just rolled the dough with a rolling pin.
The recipe basically calls for one egg per 100g of flour and 100g of flour feeds 2. There are many other recipes.. some to add a bit of salt and/or olive oil and others detailed in the type of flour (or flour mix) to use.
I tried the simplest with egg and flour.
Basically:
So, how was it....? a bit too thick.. I need to roll it more but otherwise OK. Not spectacular but hey, a novice attempt. I think fresh pasta has more 'buoyancy' or is more 'elastic' than the packaged dried ones... and it is not hard to do.. so I will keep it up and maybe invest in a rolling machine too which I can then use to also make other chinese noodles.
Today, I served the pasta with the leg of the rabbit cooked with fresh cream and mustard. You need a cast iron pot or they call it a 'French oven'. I use Le Creuset.
1. Brown the meat then
2. add fresh cream (I use Crème fraîche) and (french) mustard,
3. turn down the heat to minimum and let it cook slowly.
4. Serve.
This is a good dish with pasta ;) My boss, Mr. Fred said I didn't put enough mustard though.. but otherwise I should still be able to keep my job as resident cook.
So I did.
Actually, it isn't hard. I use basically this two videos below as guide and instead of the pasta machine just rolled the dough with a rolling pin.
The recipe basically calls for one egg per 100g of flour and 100g of flour feeds 2. There are many other recipes.. some to add a bit of salt and/or olive oil and others detailed in the type of flour (or flour mix) to use.
I tried the simplest with egg and flour.
Basically:
- Chuck everything into the food processor or knead by hand..
- Some recipe calls for the dough to be rested for 30 min, others say go ahead..
- Run it through the pasta machine or use a rolling pin and make it really thin...
- Spread some more flour on it so it doesn't stick and cut.
 |
| my pasta in the making |
Today, I served the pasta with the leg of the rabbit cooked with fresh cream and mustard. You need a cast iron pot or they call it a 'French oven'. I use Le Creuset.
1. Brown the meat then
2. add fresh cream (I use Crème fraîche) and (french) mustard,
3. turn down the heat to minimum and let it cook slowly.
4. Serve.
This is a good dish with pasta ;) My boss, Mr. Fred said I didn't put enough mustard though.. but otherwise I should still be able to keep my job as resident cook.
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