Homemade Matcha Noodles Recipe
Classic egg noodles with matcha green tea
Servings: 150 grams
Cost: 1 GBP
Equipment
- Sifter
- Pasta maker
Ingredients
- 100 grams pasta flour 00 type
- 1 medium egg
- ½-1 teaspoon matcha powder sifted
- Water for wetting hands if needed
Instructions
- Sift the flour into a clean bowl.
- Sift in matcha powder and whisk with a fork or a hand whisk until it’s fully incorporated.
- Make a small well in the middle and add one medium egg.
- Mix it well with a spoon or a spatula until the dough starts to form.
- Transfer the dough onto a clean surface dusted with flour and knead for 10-15 minutes. Dough may look dry, but don’t add any water until you are absolutely sure it’s too dry.
- Once you get a smooth and elastic dough, form a small loaf and let it rest for 30 minutes at room temperature.
- Cut the dough into 4-5 equal parts.
- Take the first piece of dough and flatten it using the thickest dough setting on pasta maker 5-10 times, each time folding and dusting with four if it sticks. After 5-10 times, adjust the thickness setting to thinner and run the dough through the machine again. Repeat this step until you get a desired thickness.
- Set the cutting attachment on a desired thickness. Dust the flattened dough with flour again and pass it through a cutting attachment.
- Create little nests and let it dry for at least one hour at room temperature. Once they are dry, store it in the fridge if you plan to use it within a couple of days. Homemade noodles will have a longer shelf life if they are completely dry. Alternatively, you can freeze them and use later.