Handmade Hokkien (Chinese) Noodles - Experimenting with different types of flour

Brand 'Rosenmehl' Flour

Hand-made Hokkien Noodles

Brand 'Diamant' Flour

Hand-made Hokkien Noodles

Today I tried to make my own Hokkien noodles. But I wasn't sure which flour to take for best results. So I made some experiments.

Pasta Flour (Brand 'Diamant'

• 250 gm pasta flour
• 125 ml water
• 1 tsp lye water
• 1 tsp salt

Result: Colour is pleasant yellow like hokkien noodles. Chewy texture. Good result.

Allpurpose flour (Brand 'Rosenmehl')

• 250 gm flour
• 125 ml water
• 1 ts lye water
• 1 tsp salt

Result: Colour is yellow but with tinge of grey. Chewy texture. Good result.

In my opinion, both flours are suitable for Hokkien noodles. No big difference in texture. Only a slight difference in colour - all purpose flour has a slight greyish tinge but it is only noticeable when you put the two noodles together.