Easy Homemade Noodles (No Machine Required)
User Reviews
5
Easy Homemade Noodles (No Machine Required)
Description
Easy Homemade Noodles combine all-purpose flour, salt, and water into a dough that rests to hydrate evenly. After kneading until smooth, the dough is rolled out by hand to an even thickness, using extra flour to prevent sticking. Cornmeal or semolina dusting helps keep the sheets separate when folded and cut. The dough is folded into layers and cut into thin strips with a sharp knife before unfolding them into noodles.
The resulting noodles have a tender but slightly firm bite when cooked, suitable for a wide range of dishes. Boiling in salted water cooks them through with a pleasant chew. Cornmeal prevents stickiness and creates a slightly textured surface. These noodles are straightforward to prepare and flexible in application without needing a machine.
The amount of water may need adjustment depending on the flour brand to achieve the right dough consistency—firm but not crumbly. Dusting with cornmeal is optional but recommended for ease of handling and cooking.
Ingredients
- 250 g all-purpose flour plus extra for dusting, or bread flour
- ¼ teaspoon salt
- 115 g water see note 1
- 1 tablespoon cornmeal for dusting (optional), see note 2, or semolina
Instructions
Make the dough
- In a large bowl, mix flour and salt. Add water gradually while stirring the flour constantly to evenly distribute the liquid.
- Combine with your hand into a rough-looking dough. Cover then leave to rest for 30 mins.
- Knead the dough for about 3 mins until it becomes very smooth.
Flatten the dough
- With a rolling pin, gradually flatten the dough into a sheet about 2mm thick. During this process, flip and turn the dough as often as necessary to achieve an even thickness. Also, remember to dust the surface and the dough with flour to prevent sticking.
Cut the noodles
- Once the dough is rolled to your desired thickness, spread cornmeal over and underneath. Then fold the dough sheet into a band of 4-5 layers. Use a sharp, dry knife to cut it into thin strips.
- Gently unfold and loosen the noodles with your hands.
Cook the noodles
- Bring a large pot of water to a full boil. Add the noodles. Cook over high heat. Once the water boils again, pour in 120ml/½ cup cold water.
- Cook the noodles for a further 1-2 mins (Taste a bit to check the doneness as the time required depends on the size of your noodles).
- Rinse the noodles briefly under running water to remove excess starch then drain well. Serve in soup or with sauce and toppings.
Store the noodles
- You may increase the ingredient quantity proportionally and make a bigger batch. It’s best to freeze uncooked noodles right after they’re cut and loosened.
- Sprinkle extra cornmeal to prevent sticking and divide them into single portions. Place them in a single layer onto a tray. Store in the freezer. Once completely frozen, transfer the noodles into an air-tight bag/container.
- Cook the usual way without defrosting.
Notes
- Adjust water quantity slightly based on flour type; the dough should be firm yet pliable, not crumbly.
- Cornmeal or semolina dusting prevents noodles from sticking when cutting and cooking; flour can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 306kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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