5 cups flour
1 Tsp salt
1 egg, slightly beaten
1 Tbsp Oil
1 1/4 cup cold water
//blend the salt and flour
//blend the wet ingredients
//mix very, very well.
it will take minutes, a few grunts and a lot of elbow grease
the dough will seem too dry, and you can sprinkle a tbsp of water here and there to help
but it will become very manageable as you work it
once you are finished, break the dough into 4 balls
one ball should be enough for 2-3 servings
wrap the others in plastic wrap and keep for up to 3 days
(the wrapped dough becomes very pliable.. wrap & rest it all for about an hour if possible)
keep the flour close because you will use a lot
flatten the ball, coat with flour, flip and coat again
roll up those sleeves and get to work
i stand on a stool to gain leverage and it helps so much
add flour to keep the dough from sticking to your surface
repeat this step a portion at a time, constantly flouring
the idea is to place a barrier of flour between pieces of dough to prevent sticking
don’t forget to flip this piece and flour underneath!
after a few cuts, “toss” the noodles to separate the folds
you will have lovely long strings
if you feel it is necessary, you can toss them with a bit more flour in a bowl
just to ensure they are well coated and will not stick
when you are ready to cook, drop them into your boiling water/broth/soup
and cook for about 3-4 minutes
these noodles will thicken whatever you add them to.
to avoid this, you can certainly cook them separate and add them to the dish after
they are very easy once you get the hang of it,
and the taste will leave you wishing you’d done this with every recipe.
© 2014, Kristin Cho. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.