Hand Cut Noodles
These can be made in advance but don't expect them to hold their shape if you do so
Makes enough for: 2 people
Ingredients
- 300 g bread flour
- 3 g salt
- 160 mls water
- corn flour for dusting
- salt for the water
Method
- 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