Hand-Cut Wide Noodles
Fresh, chewy wide noodles made from scratch using a pasta machine. These elastic noodles are perfect for stir-fries, soups, or served with your favorite sauce.
Story
Nothing beats the satisfaction of pulling apart your own fresh noodles. This recipe yields springy, toothsome noodles with a beautiful bite.
Ingredients
all-purpose flour
400g
water
160ml
salt
1/2 teaspoon
extra flour for dusting
as needed
Instructions
1
Mix the dough
Combine flour and salt in a large bowl. Slowly pour in water while stirring with a fork or chopsticks until the mixture forms shaggy, dry-looking clumps. The dough should hold together when pressed but feel slightly crumbly.
2
Knead and rest
Turn the mixture onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Divide into 4 equal portions, cover with a damp towel, and let rest for 20-30 minutes. This relaxation time makes rolling much easier.
3
Flatten with pasta machine
Working with one piece at a time, flatten it slightly with your palm. Pass through the pasta machine on the widest setting, then repeat 4-5 times, reducing the thickness setting each pass until you reach your desired width. The dough should become silky and smooth.
4
Cut into wide strips
Switch to the wide noodle attachment or use a sharp knife to cut the flattened dough into strips about 1cm wide. Toss immediately with a little extra flour to prevent sticking.
5
Cook or store
Cook fresh noodles in boiling water for 2-3 minutes until they float and feel tender. For best texture, use immediately or freeze in portions for up to 2 months.
