Saturday, February 18, 2017

Hand Made Hybrid Noodles for Newbies

People are often dissuaded from making noodles by hand, assuming that it's too much work, that you need a gadget of some kind like a crank roller, or that you need a precise recipe and a lot of practice rolling dough. It's just not true. In the past I've just said, throw some flour and water together and roll it out! But here's a trick that makes it VERY easy to roll, and even easier to cut with a knife.

Mix a cup of bread flour with a cup of rice starch (available at any Asian grocery or online, and it will be labelled rice flour - feel it, you can tell it's starchy. It will cost about a dollar for a small bag.) Add an egg, 1/2 tsp salt and slowly work in the egg by hand. Then add water a dribble at a time and knead about 5 minutes, adding a little more water if necessary, until you have a smooth dough. Oil the dough lightly. Then roll it out. Yes, immediately. It will take just a minute. (Don't add flour, only a little more oil if you need it.) Then take a knife and cut into long strips. It will take just a little patience, but it is very easy. (Don't try to roll the dough up into a tube and cut it, or it will squish.) Then boil the noodles for about 2 minutes. Here I've just added some soy, rice wine and sesame oil. They're very much like great udon. And of course I'd put them in soup. This will feed two.

4 comments:

Sheila Crye said...

I imagine a long knife would come in handy for these hand-cut noodles, Ken.

C.M. Mayo said...
This comment has been removed by the author.
C.M. Mayo said...

(I deleted my first message not because it said anything exciting but because of typos.)

Thank you for this recipe. I tried it using a box of Mexican harina de arroz, it worked! Years ago, in a moment of noodle enthusiasm, I purchased a pasta-making machine, but it ened up at Goodwill after a move. So I had to cut these noodles by hand. You are right, it takes patience. But I see from a recent Internet surfing expedition that there is a contraption that could make it easier-- it looks like an icecream scoop wth teeth. (Comment?) Also, you are right, these noodles taste a lot like Udon, and they were delicious. I tossed on some roasted tomatoes, oil and balsamic vinegar, and parmesan. Super simple. Next time I would add them to beef broth.

koi seo said...

thanks for sharing a good idea. i'll try to cook it!

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