中文菜谱：

超浓猪筒骨汤面

Since I got stand mixer with pasta roller set and Philips pasta machine, I have been making a lot of noodles. Homemade noodles from scratch is so much fun that the whole family can enjoy.

A bowl of great noodles depends on its broth, noodles and topping/ seasoning. For the broth part, I personally love thick pork broth the most. It is not hard to make at home but it will take hours. After it is done, you will love it as much as I do. O(∩_∩)O~

Ingredients：

2 packages of pork femur bones (about 5 to 6 pounds; usually sold in meat department in most Asian grocery stores)
1 large piece ginger root, smashed with knife
2 tablespoons rice cooking wine
1/2 teaspoon ground white pepper
2 to 3 star anises
2 bay leaves
3 to 4 pieces of dried ginger
water for cleaning and stewing
salt to taste

Directions：

Soak pork bones in cold water for an hour. Change water twice in between

Rinse well under running cold water.

Fill a large cast iron pot with water. Add pork bones.

Cook over high heat until water boils.

Continue to cook on high for 5 minutes. Get the bones out. Discard the boiled water in the pot and clean pot with running water.

Refill the pot with water. Cook over high heat again until water boils.

Add bones, along with rice wine, ginger root, bay leaves, star anises and dried ginger. Continue to cook over high heat for another 10 to 15 minutes when then water boils again.

Use a spoon to skim off crumbled blood bubbles that come to the top.

Cover with lid. Reduce the heat to simmer for 5 hours.

I love to simmer, stew and braise with Staub cast iron pots. The heat and cooking liquid are very evenly circulated and redistributed inside the pot, which is perfect for long hours’ slow cooking.

Here is a pot of thick pork broth.

Discard the spices added early. Add salt and ground white pepper to taste.

When the broth is stewed, I make noodles.

Ingredients for noodles (serves two):

1 cup bread flour
1/4 cup water
a pinch of salt

In a medium bowl, add flour, water and salt. Knead with hand until the dough is smooth and elastic.

Cover with plastic wrap. Allow the dough to rest for 2 hours.

Transfer the dough to a light dusted wooden board. With a large rolling pin, roll out the dough into 1/4 inch thick.

Feed the flat rolled dough sheet the stand mixer’s pasta roller. It will further roll out the dough into long flat rectangle sheet. I always set the thickness to 1 for this purpose.

Repeat the last step several times until the rectangle is very smooth, elastic and slightly shiny.