Mix the flour and salt in a medium bowl using
chopsticks or a fork. While stirring, add the
water in thirds, letting each addition incorporate
before adding the next. Keep stirring until the
dough forms large, shaggy clumps with dry bits
remaining. Use your hand to knead the dough in the
bowl into a single mass while gathering all the
dry bits. Once the dough forms a ball, transfer it
to a clean work surface and knead until smooth and
elastic, about 10 minutes. Cover the dough with
plastic wrap and let rest at room temperature for
at least 30 minutes or refrigerate for up to 8
hours.
2
Cut the dough in half and cover one piece with
plastic wrap again. Roll the other piece into a
rectangle as thin as possible. Generously dust the
dough’s surface with flour and fold in half
lengthwise. Dust the top with more flour and fold
again. Repeat until you have a folded stack of
dough about 3 inches wide.
Transfer the dough to a well-floured cutting board
and cut into thin strips (1/8- to 1/2-inch) using
a sharp knife. The noodles will expand to about
twice their width, so cut according to your
desired size. Unravel the noodles and place on a
rack or floured surface to dry out. Repeat with
the remaining dough. If you have time, let the
noodles dry for a few hours.
4
Bring a large pot of water to a boil. Add the
noodles and cook, stirring occasionally, just
until tender, 2 to 3 minutes. Drain in a colander,
rinse under cold running water until cool, then
drain again. Use immediately.
Make Ahead-
The dough can be wrapped in plastic wrap and
refrigerated for up to 6 hours before rolling. The
cut noodles can be air-dried at room temperature
for up to 4 hours.
Originally Submitted
9/16/2020
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