Take a clear bowl and place it on a kitchen scale. Crack the five eggs into a bowl and write down the weight. Then we can calculate the required amount of water based on this reading:Water volume = (Flour weight – Egg liquid weight X 2) X 0.35.
Pour the water into the egg.
Whisk until the water and eggs are mixed.
Put 1Kg (1000g) of flour into the large bowl of the machine.
Start the machine using the lowest speed, then slowly pour the liquid in. When you pour, pay attention to how much you are adding. Do not let the liquid gather in the flour.
Put the mixture on a cutting board, then start to knead it into the dough.
Then, evenly divide into 5 small portions, wrap it in plastic and allow to stand for 1 hour so that the liquid is fully absorbed. If you are mixing by hand, the resting time can be extended to 2 hours because the hand-mixed dough feels drier.
Adjust the noodle machine to the thickest setting, take one of the portions, pinch one end flat, and then pass it through the noodle maker.
The dough coming out of the noodle maker at this stage is very rough, and cannot be used directly to cut into noodles. We continue to use the noodle machine to knead it to a smooth and even sheet. In the past, we folded the dough after the first pass and then continued to roll it through. This is exactly the same method used by the Guangdong chefs to make jook-sing noodles. Although folding at this point saves time, the damage to the pasta machine is greater. The machine bought to use at home costs more than 100 Australian dollars and was broken in a little more than two years. Later, I found a more “mild” way, first thinning the dough to setting 3-4, then going back to the original thickness of the noodle machine, and then folding in half (can be along the length, can also be done along the width). This way, rolling it through the noodle maker is not as tough.
In order to make sure the edges of the dough are uniform, the dough should be folded along the length direction and pressed through the noodle machine as well.
Then, dust each side of the dough with flour, wipe it evenly by hand, and using the cutting end of the noodle maker, cut into noodles. In the process of cutting, the tension on the noodle end should be relatively natural. At this time, the tail end of the dough piece must be pulled by hand to maintain a certain tension.