Chinese Egg Noodles In Stand Mixer

Add all ingredients to the stand mixer bowl. Using the hook attachment at the lowest speed, mix for several minutes until everything comes together.

Once you get a rough dough ball, press it to see if it sticks to your fingers. If it does, add 1 tsp of flour and continue kneading. Repeat until the dough doesn't stick to your fingers.

If the dough is so stiff and cannot form a dough ball, then wet your hands, rub them on the dough and continue kneading. Repeat until the dough can form a dough ball and is not so stiff.

Once you get the right dough consistency, knead for 10 minutes. Form it into a ball, cover with a cling film and rest it for 30 minutes. The dough will become softer then.

Using a dough cutter, cut the dough into 6 pieces, and cover them with cling film to prevent them from drying. Take 1 piece and roll it into a small rectangle shape of 1/2 inch thickness. Pass it through the pasta roller several times, starting from the thickest setting to the hand-cut pasta setting (see your manual for details).

Sprinkle both sides with some semolina and set aside. Fold in half if needed, without pressing it. Continue with the rest of the dough pieces.

Change the attachment to the pasta cutter. Grab a rolled dough and gently pass it through. Toss the cut noodles with semolina, and place them in an air-tight container (dusted also with semolina). Continue with the rest of rolled dough pieces. Change the pasta cutter thickness to your liking.

Keep in the fridge for up to 3 days, or freeze for up to 3 months. Thinner noodles are suitable for soups while wider ones are best for stir-frying.

Bring a pot of water and salt to a boil. Add in the noodles and immediately spread them apart. This prevents them from sticking to each other. Cook for 1-2 minutes. Drain and use them to your liking! I like to toss them immediately with a bit of sesame oil to prevent them from sticking to each other (more if I want to use them in a stir-fry).