Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Hand-Cut Wheat Noodles
These Asian-style wheat noodles can be simply sauced or used in a wide variety of soups and stir-fries. The dough comes together easily and, once rolled, can be cut with a knife into noodles of the desired width, from slender linguine-like strands to ribbons about ½ inch wide. If the noodles end up slightly uneven, not to worry—it adds to their charm. We use bread flour to make a strong, gluten-rich dough that handles beautifully and cooks up into noodles with a satisfyingly springy texture, no matter their thickness or width. With each step of rolling and cutting, be sure to dust the dough with flour to prevent the noodles from sticking together. But at the stovetop, be sure to shake off excess flour as you add the noodles to the boiling water. After draining the noodles, rinse them under running water to remove excess starch.
Makes about 1 pound
uncooked noodles
1 hour
35 minutes active
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
274
grams (2 cups) bread flour, plus more for dusting
Directions
-
01In a small bowl or liquid measuring cup, combine ½ cup water and the oil. In a medium bowl, whisk together the flour and salt. Make a well in the center, then add the liquid. Using a fork, stir in a circular motion, starting in the center and gradually moving outward to incorporate the wet and dry ingredients, until a shaggy dough forms. Using the heel of your palm, begin kneading the dough, swiping along the edges of the bowl to incorporate any dry bits. If the dough resists coming together, add more water, a few drops at a time, until all the flour is just moistened. Knead in the bowl until the dough is smooth and cohesive, about 10 minutes.
