How to make egg noodles?

-I've been trying to make Chinese egg noodles but they come out weird. ... but I am guessing the preparation is not significantly different ,need your helpEgg noodles made at home easily try it out :



4 1/2 cups flour

2 to 3 tbsp. water

4-5 eggs, beaten

1 1/2 tsp. salt

2 1/2 tbsp. olive oil or melted butter



Using a large fork, beat eggs with salt until smooth.

In a very large wide bowl or on a clean work surface, make a well in the flour. Add the eggs into the center of the well and add the eggs and a few tablespoons of cold water. Gradually drag the flour into the center and work it in until you have a stiff dough. There may be some flour left behind.



Knead on a floured work surface until very smooth, about 5-6 minutes.



Sprinkle lightly with flour to keep dough from sticking to surface, as needed.



Divide the dough into 4 parts. Let rest for 10-30 minutes, or refrigerate for up to 2 hours.



When ready, thinly roll out the dough using a heavy rolling pin or a pasta rolling machine.



Roll up jelly roll style into a spiral and cut into long thin strips using a sharp knife or put the dough through the cutting section of the pasta machine. Dough may also be used for making ravioli or lasagna noodles by cutting into wide noodles.



As soon as the noodles are cut, toss them with flour (semolina flour is best for this purpose but any kind may be used). This helps to keep the noodles from sticking.



Bring 6-7 quarts of water to a rolling boil and add 2-3 tablespoons of salt (after the water has begun to boil).



Drop in the noodles and cook just until they float to the surface (take out a sample and test before removing from the water). When they are tender, which should only take several minutes, drain in a colander and sauce with tomato pasta sauce, melted butter, Bagna Cauda, or Alfredo sauce, or use in Asian stir fries.



The noodles can be tossed in olive oil and refrigerated for use the next day.I tried googling to find a recipe to make Chinese egg noodle but only found recipes using prepared chinese noodles. Therefore I am guessing it may be significantly different. I would just buy the prepared noodles. I am a firm believer in "If a prepared product is as good as or better than I can make it, why bother."



Hopefully, another answerer has a recipe.
The flour used in Chinese egg noodles is a combination of pastry flour and regular low gluten flour, sometimes wheat flour. I think also a little baking soda is mixed in to help reduce gluten development. Dust your board with pastry flour mixed with cornstarch.



If you could tell us what is going wrong, we could probably offer better advice.
Egg noodles are easy to make, and you can freeze them to save for later.

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Ingredients

* 4 1/3 cups of Flour

* 2 Eggs

* salt

1

In a large bowl put 2-3 cups of flour. Clear a small hole in the middle to make a cone-shaped well. This will make it easy to mix the wet ingredients into the dough.

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2

Add a pinch of salt to the flour.

3

Crack 2 eggs into the cone-shaped well

4

Take a spoon and mix thoroughly, but not aggressively. If you don't mind getting sticky, clean hands can mix the dough even more effectively.

5

You'll know the dough is ready when it comes to the texture of wet Play-DohTM.

6

Put some flour on your counter. This will keep the noodle dough from sticking to your work surface.

7

Take the dough out of the bowl. Roll out the dough with a rolling pin, working from the middle out, then from the middle in.

8

When the dough is about a quarter of an inch thick, cut the dough into strips with a pizza cutter or a large knife.

9

Cook the noodles in boiling water or chicken broth until they float.

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* Add noodles to chicken broth with some chicken and veggies (after the veggies are cooked) and you have chicken noodle soup!

* For easier cutting, flour the dough after it has been rolled out into a sheet. Then roll or fold the dough up into a cylinder. Cut crosswise in thin discs. Unroll each of the discs to get your noodles.



* Don't add too much liquid, or they'll become goopy.