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Hand mixing – Initial mixing & dough prep: Add all flours & salt to a separate bowl (not pasta maker). Mix by hand.
Add lemon juice to hot water.
Drizzle HOT water-lemon mixture to flour mixture SLOWLY - Mix by hand using a dough whisk.
Pour warm crumbly mixture into a flat microwaveable container. Cover with wet paper towel then microwave at POWER 10 (max) for 2 mins.
Pasta machine – Final mixing & extrusion: Oil the inside of the holes of the die – assemble pasta machine. Add microwaved dough to pasta machine. Add oil-water mixture. Do 1 complete cycle of MIX & EXTRUDE (no repeat mixing or rests).
The initial 4-5 inches of extruded noodles will look scraggly. Cut and throw these back into pasta machine.
Then cut to desired length.
NOTE: Watch the videos - As the rice noodle extrudes, test the 'elasticity' of the noodle. If brittle, empty the pasta machine and microwave 10-20 secs additional and repeat mix and extrusion.
'Par-Boiling' raw noodles: Place noodles in boiling water (STOVE OFF) in small batches. Put the lid on. Turn off heat. Check in 2-3 mins (when dough starts to float to top). Use chopsticks to stir. When it floats, the consistency is right, drain. Wash in cold water 2X to remove starch. Then drain and add oil to noodles and toss well so it does not stick during storage. Then use in stir fry dishes.