Thai Egg Noodles from Scratch

Note:
There is no need to add oil or salt into the water (you want to get any benefit from doing so).

2 ¼ cups of all-purpose flour
4 large eggs
2 TBSP of water
Pinch of salt

Process on medium-slow speed until all ingredients are partially combined (about 2 – 3 minutes).

• If the dough crumbles too much, stop the mixer and knead the dough for a few minutes by hand. Then, continue processing with a mixer until a compact dough is formed.
• If the dough is too sticky, consider adding more flour (1 TBPS at a time). Then, process until you reach a compact dough.

Tip:
If you are busy and don’t have time to wait, you can optionally skip the resting time without significant consequences.

Important:
Do not put into the refrigerator as the dough would start turning black.

Place the dough on a floured working surface and using a dough cutter, separate into 6 pieces (lengthwise).

Generously flour all pieces, and using a rolling pin, flatten into sheets about 1/4″ or less thick and again generously flour.

Set the pasta maker (sheet roller) to 1 (maximum thickness) and process into sheets on high speed.

Then fold each processed sheet in half and process again (feed the folded side in). Dust between the majority of the folds to start forming a compact dough.

Repeat this step about 3 – 5 times to reach a nice smooth and pliable consistency.

Always fold into half the width or lengthwise based on how wide the dough is (a dough with a thickness of 1 should have a width that is at most ½ of the width of the noodles roller).

Optionally, fold the dough or even cut it into half (lengthwise) if the dough is getting to be too wide.

Dust each noodles sheet with flour.

Process from a low number to a higher number until you reach the desired thickness of 5. Now run each noodles sheet through the machine just once or twice and do not fold. Dust each noodle sheet with flour after each roll (or at least after a few rolls).

Replace the sheet roller with the spaghetti cutter.

Using the spaghetti cutter, cut into noodles.

Make sure that the water is boiling on high heat. Noodles needs to be cooked in boiling water on high heat.

Then, create a whirlpool with tongs and place noodles into the boiling water.

Lift the noodles with tongs a few times to prevent them from sticking together.

Make sure you don’t overcook noodles. To be totally sure, you can take pieces or noodles out and taste them before you make the decision to finish cooking.

Important:
Do not leave the noodles to rest in the colander. It is still cooking (because of the hot temperature of the noodles), and you can end up with overcooked noodles. Use them immediately in the