A great way to level up your noodle dishes and make them extra special is to make homemade noodles from scratch! I do this using a pasta maker, but you can also roll them out with a rolling pin. Now I will admit it requires a lot of kneading and elbow grease, but every time I put in the effort I'm that much happier with the result. These are great for homemade ramens, saucy noodles, stir fries and more! I also find that where I live it's not always that easy to find regular wheat noodles in stores, for some reason they all contain eggs, so this recipe has been super useful for that reason as well.
Ingredients: 1 batch serves 2 people
200g all purpose flour
90g water
Method:
Mix the flour and water together until you have a hard but fairly smooth dough. Cover in cling film or place in an airtight container for 20 minutes to rest.
Pat the rested dough into a rectangle and run through a pasta machine on the thickest setting. Fold the sheet of pasta like an envelope (take the bottom of the short edges and fold ⅓ up the sheet of pasta, then grab the top and fold all the way down, so that the sheet is folded in 3) , and run it through again. Repeat the process 1 more time. Then, proceed to run your dough through the pasta machine on an increasingly “thinner” setting (without folding between each run) until you have a long sheet of pasta at your desired thickness. I usually go to setting 3-4 on my machine, where 0 is the thickest setting and 9 is the thinnest. Throughout this process remember to flour your pasta sheet well to avoid it sticking to the machine.
Spread flour onto the sheet of noodles/pasta (use LOTS of flour, you don’t want this to stick) again and split in half by slicing across (halving its length). Fold each sheet of pasta like an envelope again. Then, slice the sheet into noodles of your desired thickness, by slicing equal thickness strips in the same direction as the pasta was folded - so that the noodles have the same length as the sheet of pasta did. Unfold the noodles and toss in lots of flour, give them a good toss and a squeeze with your hand to create some texture and shape. Set aside and repeat the process with the second pasta sheet. You now have two equal piles of noodles ready for boiling!
I like to boil them in two rounds to keep the portions equal, but this is up to you. Bring a pot of water to a rolling boil and add the noodles in. Once they start floating on top of the water you can taste one to make sure it’s done, then drain the noodles off, rinse in water and place in a bowl or in a pan to toss with your sauce.
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