Hand-cut wheat noodles
A firm wheat dough becomes noodles with a rolling pin and a knife.
- Prep
- 30 min
- Cook
- 8 min
- Rest / wait
- 30 min
- Total
- 1 hr 8 min
- Makes
- Serves 3
Your new skill: Allow the resting time and work carefully through shaping or assembly.
A firm wheat dough becomes noodles with a rolling pin and a knife. Dusting between the folds makes them easier to separate after cutting.
Your ingredients
Get ready: Bowl, rolling pin, sharp knife, large saucepan and colander.
- 250 g plain flour, or bread flour
- ¼ tsp salt
- 115 ml water
- 1 tbsp cornmeal or semolina, optional
Let’s make it
-
Make a firm dough
Mix flour and salt, then gradually stir in 115 ml water. Bring together into a firm dough, cover and rest for 30 minutes. Knead for about 3 minutes until smooth.
-
Roll evenly
Dust the surface lightly and roll the dough to a sheet about 2 mm thick. Turn it regularly and add a little dusting flour wherever it sticks.
-
Fold and cut
Dust above and below with semolina, cornmeal or flour. Fold loosely into four or five layers, then use a dry knife to cut thin strips. Unfold and separate gently.
-
Boil and test
Add noodles to plenty of boiling water. Once boiling again, carefully add 120 ml cold water, then cook another 1–2 minutes or until no raw centre remains. Thick noodles take longer.
-
Drain and dress
Drain, rinse briefly if wanted and serve with a prepared sauce or broth. Freeze uncooked spare portions promptly on a floured tray, then bag once firm.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Classic egg-drop soup.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
