I have nothing much in my fridge except vege and unbleached hi protein flour today. No idea what to cook for the kids either, lol. After rummaging through the containers, i saw a few tomatoes, some broccoli and purple sweet potatoes. As the latter two require steaming and mashing to make noodles with, i opted for tomatoes this time.
Cut up 2 large tomatoes and blended them for the juice. The remaining pulp will be perfect for cooking the sauce to go with the noodles.
Cracked an egg into the liquid measuring jug that came with the Joyoung Noodlemaker.
Add the fresh tomato juice in to achieve 120ml of liquid in total. I also added 1 teaspoon of olive oil into the liquid for extra smooth noodles.
This time, i used 250g of the unbleached hi protein flour and 50g of superfine flour. Added 1 teaspoon of sea salt for added flavor.
And voila.... a batch of silky smooth springy homemade tomato-egg noodles for today. Then, my 8yo little chef skipped into the kitchen. As he sipped on the remaining tomato juice, complained why isnt the color red like the tomatoes. o.O..... I asked him to go do the color math. Red Tomato + Yellow Yolk = ............. and he went, "ya horrr... Orange Noodles". Pheeewwww... *wipes sweat from forehead* :p
Alright, i know.... go get the Homemade Tomato-Egg Noodle Recipe here :)
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