These noodles are great in Japanese ramen, Chinese noodle dishes like Zha Jiang (pictured) or any type of soup! The best part about them? Whole grain nutrition!
Line a baking sheet with parchment paper. In a large bowl, whisk all the dry ingredients together and create a well in the center. Crack and pour each egg into the well and begin mixing the eggs with the dry ingredients with a wooden spoon.
Once you’ve created a shaggy dough, begin kneading within the bowl or transfer to a lightly floured work surface. Once the dough is smooth, after about 5 minutes of kneading, cover the dough with plastic wrap or a wet paper towel and let rest for 1 hour.
Before shaping the noodles, set a large pot of heavily salted water on the stove. Heat to a rolling boil, cover and begin shaping the noodles.
Divide the dough into 6 equal pieces. Cover the pieces you’re not working with.
Begin rolling the pasta by flattening each individual piece with your hand to about 1 inch or less in thickness. Using a pasta roller on the lowest setting, roll the pasta through. Keep running the dough through the roller, raising the setting each time until you reach 3 or 4.
Attach the noodle cutting attachment or use a knife to cut the noodles as desired. Dust noodles with flour to coat and separate and place on prepared baking sheet. Repeat with remaining dough pieces.
Cook noodles for in a generous amount of water until cooked through, 2-3 minutes, and continue until all of the noodles are finished. Use as desired in soup, noodle dishes and more!
