After making the Pomodoro sauce, you might want to make fresh pasta to go with it. This recipe is for Italian egg pasta and Chinese egg noodles. The different between the two is only one ingredient, the baking soda. Most Asian wheat noodles will contain some form of alkaline;baking soda is one simple alkaline that I use. There are many different kinds of alkaline used in noodles. The Japanese noodles use Kansui, which is alkaline natural water. Alkaline helps relax the gluten in the dough, so you can stretch the dough longer and thinner.
I use the KitchenAid attachment to roll the dough. You are not limited to using the same tool. You can use the hand crank pasta maker or even a rolling pin but my method explained here will be based on using the KitchenAid attachment. I LOVE this tool. I was using the Italian hand crank pasta roller before. It’s pretty good but takes extra time.
Flour 1 cup 160g for bread flour or 130g for all-purpose (I use all-purpose but you can mix it with whole wheat or you can use bread flour. I found that bread flour, which contains more protein, is the best for Asian noodles but all-purpose is better for pasta.)
salt 1/2 tsp
Only for Chinese-style egg noodles, add baking soda 1/4 tsp
Mix the eggs and flour in a power mixing bowl using a dough hook.
Scrape the side of the bowl during the mixing to incorporate all the flour.
Mix until it forms a single lump, then stop the machine. Touch to see if it sticks to your finger. If it does, then add more flour while you knead. If it doesn’t turn into one lump, then you need to add water or oil one tsp at a time until it forms.
For Italian style pasta: Knead the dough by hand for two more minutes.
After you done with kneading, wrap the dough in plastic wrap of parchment paper and rest the dough for at least half an hour.
For Chinese egg noodles:We need more gluten to develop, that’s why we add the alkaline (baking soda) to help relax the gluten and make it easier to roll and even stretch. So either continue with the dough hook at medium speed, or kneading by hand for another 10 minutes until the dough is smooth in texture. Then rest it for a longer period, more than 2 hours.
After the resting period, attach the pasta attachment, divide the dough into 2 portions, then roll the dough in flour and flatten it a little bit.
For Italian egg pasta: set the pasta roller setting at #1 and roll it out one step at a time–do not skip the stages of thickness.
I normally stop at #4 for regular thick pasta, like pappardelle, stringozzi, bavette (you can’t cut bavette using the attachment, but a chitarra would do the job); stop at #5 for linguini, fettucini, and lasagne, #6 for a thinner pasta like tagliatelle, and go all the way to #7 for tajarin or taglierini and pillus.
For Chinese noodles: Set the pasta rolling at #1 and continue rolling it step by step all the way to #4 for round noodles (if using the attachment to cut the noodles, it will come out like spaghetti alla chitarra that’s rather more square than round) and to #7 for thick flat noodles. I rolled all the way through #8 for this thin flat egg noodle.
Important: DRY THE PASTA SHEETS 5-10 MINUTES BEFORE YOU CUT THEM, because you can’t really cut the wet sheet. You’ll only make a mark on the dough and you’ll have to separate them by hand…no fun at all! And no, you don’t need to hang it there on the machine. I use my dishwasher handle to dry the sheet, haha…
After drying, change the attachment from rolling to cutting. I’m using the fettucini cutter for this one.
You don’t have to keep the sheet this long if you make Italian pasta but for Chinese noodles I love it long (for good luck).
If you want to do other types of flavored pasta such as spinach, tomato, carrot, pumpkin, etc., substitute the egg with 1/4 cup of vegetable puree for every 100 g of flour, but remember to check the dough to see if it is too wet or too dry. Black squid ink pasta only needs about 1 tbsp of squid ink mixed with 1-2 tbsp of water for 100g of flour.
And now you’ve got fresh pasta to eat with your homemade sauce. It’s so easy, isn’t it? I don’t buy fresh pasta from the market anymore after I bought these attachments. Nothing beats homemade!