Hand-rolled noodles
Overview
Too much dry powder is added to the ready-made noodles. After cooking, the soup is like a pot of porridge, and the noodles are greasy and unpalatable. It is better to roll them yourself for better texture.
Tags
Ingredients
Steps
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Add water to flour and knead into a stiffer dough. Cover the container and let it rest for one hour.
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After waking up, knead into smooth dough. Divide into small portions for easy rolling.
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What the dough looks like after cutting it.
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Because the chopping board is small, my portions are also small. Take a piece of dough and roll it out to your preferred thickness. The dough will be firmer, so you don’t need to sprinkle dry flour when rolling it out after it has risen, and the rolling pin will not stick to it.
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Sprinkle a layer of dry flour on the top and bottom of the rolled dough and fold it up like a fan.
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Cut into strips as wide as you like. After cutting, pinch the top ends from one end to the other and shake them loose. Take a handful of loosened noodles and pinch them in your hands. Sprinkle an appropriate amount of dry flour to prevent them from sticking.
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Prepared noodles.
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Finished product picture.
