Fresh Lomi Noodle

We Filipinos love eating noodles and lomi is one of our favorites. This type of noodle is wider than any other type of noodle and is almost similar to fettuccini pasta. 

On a floured tray

Making it fresh at home is so rewarding as it is always readily available when I need it. I use ordinary all-purpose flour although I've heard that semolina flour is best in making noodle as it does not  have much gluten compared to all purpose flour. I might as well try that soon and see the difference between the two. 

Resting

Anyway as far as I know lomi noodle uses all purpose flour same as other egg noodles like pansit guisado and dried pansit canton. To make this noodle is simply mixing all ingredients then kneading properly to get the right consistency of the dough. The dough must be flattened using the roller pin and folded several times before cutting. It is less work if you have a pasta maker readily available if none you can do it manually also by cutting the flattened dough in layers with a knife. 

Dough is flattened

Pansit guisado and lomi differ in the size of the strands. The lomi is wider than that of the pansit guisado. The texture of the noodle depends on the alkaline solution you put. Lye water or baking soda are used to achieve the texture and chewiness of the noodle. When lye is not available, baking soda can be used by mixing the baking soda in 1/4 or 1/2 cup of water and added to the flour mixture before kneading. 

However when lye water is the option you want to use, you have to add it in the water as you boil your noodle. I always use lye water in making my fresh noodles so I will not have the difficulty in handling the dough because the baking soda makes the dough tougher so handling the dough is a bit tricky.

Passing through a pasta cutter

The ingredients are:
3 cups all-purpose flour
3 whole eggs
1/4 water
1/2 teaspoon salt
6 tablespoons oil, divide in two for boiling water and for the dough mixture
1 teaspoon lye water or (1/2 teaspoon baking soda, optional)

Method: 

• In a bowl, mix all dry ingredients such as flour and salt.
• Add water, oil and beaten eggs. 
• Knead the mixture thoroughly to form a dough.
• Once the dough becomes smooth, cover with a cling film and let rest for 30 minutes to one hour.
• After resting cut the dough into 4 equal parts then pass it through the pasta maker flatten each piece using #1 setting.
• Fold your dough several times sprinkle flour or corn starch every time it gets sticky. Flatten again and again until you get the right consistency. 
• Choose the number setting you want as to the thickness of the noodle you like. I use #3 or #4 setting for the thickness of my dough. 
• Pass the dough through a cutter to your desired setting and arrange them on a floured tray. 
• Boil water in a large pot, be generous otherwise, the water will be sticky and starchy make sure the dough will be submerged properly then add the lye water.
• Boil for just 2 minutes then remove the noodles place them in a colander, rinse the noodles with cold running water then add oil, make sure you coat the noodles with enough oil, you may add more than the recipe suggests to prevent them from sticking together. Your fresh noodle is ready.
• Prepare your lomi noodles or pansit guisado. Yum...Yum... ENJOY...