中文菜谱：猪骨汤面

As an Asian, I love having noodles. And I love making them at home from scratch too.

For pork broth：

4 pounds pork back bones
5 quarts water
1/4 teaspoon ground white pepper
1 large piece of ginger root, smashed
2 star anises
2 to 3 tablespoons rice cooking wine
4 to 5 dried chili peppers , cut into small pieces
2 to 3 bay leaves
1 black cardamom pot
2 to 3 cloves
1/4 teaspoon Sichuan pepper corns
2 to 3 pieces of dried rhizome/ dried ginger slices
1 teaspoon sugar
salt to taste

For homemade noodle：

250 g bread flour
a pinch of salt
90 g water

Directions：

Wrap star anises, dried peppers, black peppercorns, dried rhizome/ dried ginger slices, Sichuan peppercorns, black cardamom pot, bay leaves and cloves with a piece of coffee filter paper and tie it up.

Pork back bones are different from neck bones because they are from different parts. I prefer back bones and leg bones when making pork broth.

Fill two pots with water. Heat both of them over high heat. Add back bones to one pot. When it comes to boil, transfer the bones to the other pot along with spice bag, rice cooking wine and ginger root. Discard the water where the bones were previously cooked.

Cover the pot with lid. Reduce the heat to simmer for 3 to 4 hours. I use a 5.75 quart Staub cast iron pot which is super great for making stew and broth.

Add ground white pepper, sugar and salt to taste. Cook for another 15 and 20 minutes.

Add flour and salt to Philips pasta maker

I love thin noodles, so I always use Tagliatelle Pasta Disc

Cover with its lid. Start the machine and slowly add water on top.

It will automatically knead the dough and squeeze the thin noodles out.

There is a trick here for better textured noodle/pasta. You can replace the water with egg + water mixture. Or you can pause the machine for a few minutes after it kneads the dough so that the flour and water in dough can combine better.