Homemade Noodles (Healthy & Eggless)

Separate the All Purpose Flour into two parts: 2/3 c. and 1 1/3 c. then, in an empty mixing bowl, combine1 1/3 cups of APF, Milk, Salt, and Sorbitol.

Knead the dough for 30 minutes (15 if you're using a dough mixer) or until it becomes smooth and stretchy so that the noodles will be firm and chewy. Gradually add the remaining flour while kneading the dough to lessen its stickiness. (Note: Kneading the dough is the crucial part here since we don't want to overmix it. To be able to know when you're dough's ready, we usually use the dough stretching technique but for beginners, picture an ice cream scoop. The dough should FIRST look like a bowl of porridge THEN an ice cream scoop after mixing the batter just like the picture below, then knead it for a few minutes until it looks like a smooth semi-matte ball. I suggest using a dough mixer for faster kneading time and better outcome. Less hassle too.)

Make your noodles using a pasta machine or flatten the dough by using a rolling pin and board then cut the into your desired shapes. For Strips, stretch it out gently to lengthen the noodle strips and make them thinner and firmer.

You can immediately use your freshly made noodles for cooking, however, if you want to store it for future use, dry it for at least 30 minutes to lengthen its lifespan.