THE ART OF MAKING NOODLES
1
Choosing the Ingredients
Flour: Different types can be used, such as wheat flour for udon or soba, rice flour for rice noodles, or even gluten-free options.
Liquid: Water, eggs, or even broth can be used, depending on the type of noodles.
Mixing the Dough
Combine the flour and liquid to form a dough. The consistency should be firm but pliable. Knead the dough for about 5-10 minutes until smooth.
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3
Resting the Dough
Let the dough rest for at least 30 minutes. This relaxes the gluten and makes it easier to roll out.
Rolling Out the Dough
Roll the dough into a thin sheet using a rolling pin or pasta machine. Aim for an even thickness.
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5
Cutting the Noodles
Cut the rolled dough into the desired shape and width.
Cooking the Noodles
Boil the noodles in salted water until they reach the desired tenderness. Fresh noodles usually cook faster than dried ones.
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Serving
Rinse the noodles under cold water if serving cold or toss with a bit of oil to prevent sticking. Serve with your favorite sauces, broths, or toppings.