I made these hand cut noodles using my stand mixer as it was the easier option for me. But, if you don’t have a machine to do the kneading for you, you can do it by hand. Just know, it takes a lot of effort and a fair amount of time.
In 2009 I purchased a carry on suitcase. I chose Cellini for a few reasons. One, the case was light. Two, it had a separate section for a laptop. And three, for the quality. And it is because of this level of quality I have not needed a new case since then. But when I turned 50 I spoilt myself with a 4-wheel carry on case. I chose black with a rose gold trim and could not wait for our first flight after that. Little did I know that the case would get very little use in the last 24 months. Then, at the end of May we booked for a gourmet getaway in Swellendam. As we were going in the Lotus, I knew I could pack our clothes into my hand luggage. But, it is not really big enough for everything I travel with.
For the past 2 years I have had my eye on the matching tote bag. And I used this short trip as the perfect excuse to purchase it. This is the first thing I have bought in a long time that was a want, not a need. Everything extraneous to the space of the suitcase fitted in perfectly. It has a divider allowing me to pack things I might need, but that don’t have to be unpacked on the one side. And our books etc. on the other. What I am really looking forward to is getting onto our next flight with it. Not only does the bag look good, it will make life easier when we fly. This is because I can put what we need for the flight itself into the bag. And the rest of the things can go into the carry on case.
Click on the links for conversions and notes.
Hand Cut Noodles
- 300 g bread flour
- 3 g salt
- 160 mls water
- corn flour for dusting
- salt for the water
- Place the flour and salt into a stand mixer and mix with a dough hook to combine
- With the machine running on a low speed, slowly add the water until the dough comes together
- Knead for 10 minutes, then cover the bowl with a damp towel
- Set aside to rest for 30 minutes then divide the dough in half
- Using a rolling pin, or pasta roller, roll out the dough to 2mm thick
- Sprinkle generously with corn flour and with the short edge facing you, fold the dough lengthwise so it is 8cm wide
- Continue folding all the way up, trim the edges and then cut 5mm strips along the width
- Unravel the noodles, coat with corn flour and shake off the excess
- Set aside while you do the second batch of dough
- Once all the noodles are cut, bring a large pot of water to the boil
- Add a generous amount of salt
- Drop the noodles into the boiling water, cook for 90 seconds, drain and serve
- If you are going to finish the noodles off in a sauce, cook for 60 seconds when the sauce is ready, drain (reserving some of the cooking water if needed to thin the sauce out)
- If you are going to serve these later, cook for 60 seconds, drain (reserving some of the cooking water to use if needed), drop into ice cold water to stop the cooking process, then drain when completely cold and set aside to use when needed
Inspiration published on Lavender and Lime July 16:
Do you have matching luggage, and is there an item you want, but don’t really need?