Smeg Mixer Recipe: Handmade Chewy Noodles

Nothing is more comforting than a bowl of hot noodles, this recipe differs from other noodle recipes as it uses only egg whites giving a chewy texture.  You can use frozen egg white for this recipe so next time your thinking of discarding pop into small container and freeze.    Your SMEG mixer with pasta attachment comes in very handy for this recipe. 

METHOD

1. Whisk egg whites and water together in Smeg stand mixer bowl. 
2. Place bowl on scales and add 550gms of the flour, salt and baking powder. 
3. Start kneading on low speed  with dough hook, you are looking for a scraggy dry dough Try not to add more water but do  add more flour if dough is at all sticky. 
4. Turn onto bench and bring together pressing and kneading as you go. It won't come together as an attractive smooth ball of dough - this is what you want for that chewy texture. 
5. Wrap in glad wrap and rest in fridge for an hour. 
6. Put pasta attachment onto your Smeg mixer. 
7. Take dough from fridge and divide into portions – around 150gm per person.  Portioning into serving sizes means you can grab a serving of noodles from freezer per person when you're ready to cook.  Scatter corn flour over clean bench. 
8. Press portion of dough into a flat disc. Don’t worry about it being untidy. 
9. Pass through level 0 on machine, then fold and pass through again – this step saves all the kneading by hand. 
10. Repeat two to three times until you get a nice smooth piece of dough. 
11. Keep rolling through machine  reducing the thickness by adjusting the attachment up to number 5, lay on cornflour coating both sides. 
12. Continue until all dough has been rolled. 
13. Leave to rest covered with clean tea towel for about 30 minutes. 
14. Put spaghetti attachment on machine and run though the noodle sheets collecting as you go, twirl or lay flat in container.  (if you find it easier you can cut sheets into more manageable sizes)  
15. Keep noodles for up to 3 days in fridge or freeze.  
16. When ready to cook bring a large pot of water to boiling point with a little oil added.  Add portions of noodles as required and cook for 2-3 minutes – they will float when ready.  DO NOT OVERCOOK
17. Strain immediately and refresh in cold water, rinse draining well.
18. Spray with baking spray or a little canola oil and lay in bundles or flat until ready to add to your favorite stir fry, laksa or Asian flavored broth.