Serves 4 - 6 Ingredients: Small Batch 1. 150g Durum Semola flour (75% of total flour weight) 2. 50g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight) 3. 1 egg (60ml) + distilled water to 85ml (42.5% of flour weight) Big Batch 1. 300g Durum Semola flour (75% of total flour weight) 2. 100g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight) 3. 2 eggs (120ml) + distilled water to 170ml (42.5% of flour weight) 3. 3 tsp salt (when cooking) 4. 2L water for boiling the pasta Directions: 1. Add 300g Durum semolina flour and 100g wheat flou ..read more

  Serves 4 - 6 Ingredients: Small Batch 1. 150g Durum Semola flour (75% of total flour weight) 2. 50g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight) 3. 1 egg (60ml) + distilled water to 85ml (42.5% of flour weight) Big Batch 1. 300g Durum Semola flour (75% of total flour weight) 2. 100g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight) 3. 2 eggs (120ml) + distilled water to 170ml (42.5% of flour weight) 3. 3 tsp salt (when cooking) 4. 2L water for boiling the pasta Directions: 1. Add 300g Durum semolina flour and 100g wheat flo ..read more

  Yields approx. 450g of noodles Ingredients: 1. 200g wheat flour (Valsemøllen danske hvedemel) (50% of total flour weight) 2. 120g Organic wholewheat flour (Øko fuldskornhvedemel) from Føtex Supermarket (30% of total flour weight) 3. 80g quinoa flour (20% of total flour weight) 4. 2 eggs (120ml) +  5. 60ml skimmed fresh milk 0.1% fat to 180ml (45% of flour weight) 6. 2 tsp salt (8g) (2% of flour weight) 7. 1 tsp olive oil (4ml) (1% of flour weight) 8. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. Grind your quinoa into flour or you can use store bou ..read more

  Yields approx. 450g of noodles Ingredients: 1. 200g wheat flour (Valsemøllen danske hvedemel) 2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel) 3. 80g quinoa powder (20% of total flour weight) 4. 2 eggs (120ml) +  5. 90ml fresh skimmed milk 0.1% fat to 210ml (45% of flour weight) 6. 2 tsp salt (8g) (2% of flour weight) 7. 1 tsp olive oil (4ml) (1% of flour weight) 7. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. If your quinoa flour tastes bitter, process your whole quinoa flour by baking it in the oven for a couple of hours at 250 deg F/1 ..read more

   Ingredients: 1. 280g wheat flour (Valsemøllen danske hvedemel) 2. 120g Organic wholewheat flour (Øko fuldskornhvedemel) from Føtex Supermarket 3. 2 eggs (120ml) +  4. 60ml skimmed fresh milk 0.1% fat to 180ml (45% of flour weight) 5. 2 tsp salt (8g) (2% of flour weight) 6. 1 tsp olive oil (4ml) (1% of flour weight) 7. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. In the Philips pasta maker, mix 3 cycles of 9 mins (1 cycle 3 mins) without extruding. Dough should look small lumpy and compact like rice grains. Not too hard, not too small. 2. Res ..read more

Ingredients: 1. 400g Organic wheat flour 2. 2 large eggs (120ml) + 3. 50ml skimmed milk to 170ml (42.5% of flour weight) 4. 2 tsp salt (8g) (2% of flour weight) 5. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid) 6. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. Mix 3 cycles (9 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small. 2. Rest for 20 mins. 3. Mix 1 cycle and extrude straight with spaghetti disc.  4. Bring to boil a pot of water.  5. Cook for 1.5 - 2 minutes. 6 ..read more

Ingredients: 1. 400g Organic wheat flour 2. 170ml skimmed milk 0.1% fat (42.5% of flour weight) 3. 2 tsp salt (8g) (2% of flour weight) 4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid) 5. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. Mix 3 cycles (9 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small. Do not mix more than 3 times, as it will overmix the dough and break the gluten formation. 2. Rest for 20 mins. 3. Mix 1 cycle and extrude straight with spaghetti disc.  4. Brin ..read more

Yields 450g of Udon noodles Ingredients: 1. 200g Organic wheat flour 2. 200g Salling øko wholewheat flour 2. 3 large eggs (180ml) (45% of flour weight) 3. 2 tsp salt (8g) (2% of flour weight) 4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 180ml of liquid) 5. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. Run the mixing cycle of 3 mins each for 5 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small. 2. Rest for 20 - 30 mins. 3. Mix 1 cycle and extrude straight with spaghetti disc.  4 ..read more

Ingredients: 1. 400g Organic wheat flour 2. 3 large eggs (170ml) (42.5% of flour weight) 3. 2 tsp salt (8g) (2% of flour weight) 4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid) 5. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. Mix 3 cycles (9 mins). Dough should look small lumpy and compact like rice grains. Not too hard, not too small. 2. Rest for 20 mins. 3. Mix 1 cycle and extrude straight with spaghetti disc.  4. Bring to boil a pot of water.  5. Cook for 3 mins (or 30 seconds after the noodles are added in ..read more

  Ingredients: 1. 400g Organic wheat flour 2. 3 eggs (170ml) (42.5% of flour weight) 3. 2 tsp salt (8g) (2% of flour weight) 4. 1 tsp olive oil (4ml) (1% of flour weight, in addition to the 170ml of liquid) 5. 1 litre of boiling water for cooking each 100g of noodles Instructions: 1. Mix 2 cycles (6mins). Dough should look sandy. 2. Rest for 20 mins. 3. Mix 1 cycle and extrude straight with udon disc.  4. Bring to boil a pot of water.  5. Cook for 3 mins (or 30 seconds after the noodles are added in and started re-boiling). Cook 2.5 minutes if you like it al dente and c ..read more