Ingredients

Recipe calories: 1830 (kcal)

Main ingredient

Flour in moderation

Rolling pin a

Methods/Steps

1

Firstly, stir the flour and the salt well together:

2

Then, add 150 grams of cold water, and while you are pouring the water, you stirring quickly so that the water and flour mix together quickly.

3

When you've finished adding the water, the flour in the bowl has basically turned into flakes.

Pour the floughed flour onto your kitchen worktop and form it into a ball with your hands. If you have a stone or smooth stainless steel worktop in your kitchen, you can wipe it clean and use it straight away. If it's the kind with a somewhat textured surface that's not quite so easy to clean, it's best to buy or make a larger board specifically for pasta making.

Kneading dough, must have patience and confidence, as long as you comply with the 320 grams of gluten flour + 150 grams of water ratio, eventually you will be able to make it into a dough, do not resist the temptation to add water to the dough. Of course the dough is not that pretty at first, it's pitted and doesn't look smooth at all, like this:

Worst of all, you'll find that this unattractive dough is a lot of work to knead, and it becomes very hard after a few folds. You don't need to get upset with it, just put the dough on the countertop, fasten a bowl on it, and let it rest there for 20-30 minutes (also known as "waking" the dough), the moisture in it will spread out on its own, and distribute itself more evenly in the dough. During the kneading process, the gluten in the dough will be tangled together and there will be a lot of stress between them (so the dough will feel hard). During the "waking" process, this accumulated stress will be released slowly and the dough will become soft.

After the dough has risen, you can continue to knead it, and through this process the dough becomes much more obedient. The process of kneading is actually to make the tissue inside the dough more uniform, so the easiest way to do this is to fold it. By folding a dough 10 times, the original tissue is 1024 times thinner than it was before

Now we can start rolling out the dough. The usual way to do this is to roll out the dough into a circle, then cut it into strips with a knife

After you have folded it, continue to roll it out for a longer period of time, then turn it 90 degrees and fold the left side and 1/3 of the right side in towards the center:

In this way, the dough that was originally round becomes a four-sided pastry, and if you feel that one time isn't perfect enough, you can repeat the above process once more, and if you still don't think it's perfect enough, then keep repeating it a few more times until the other member of your family can't stand it anymore and blows you out of the kitchen, haha.

With a four-square blank, it's easy to roll out a four-square piece of dough. You need to keep pouring flour on both sides of the dough during the rolling process to avoid it sticking to the countertop or rolling pin. In order to make the dough even in thickness, it is necessary to keep turning the dough in the right direction and flipping it over. Since the strength of the left and right hands is not the same, if you always use the same direction, the thickness will inevitably be uneven. During this time, you need to keep checking the thickness with your hands and roll the dough a few times if it is thicker. The final thickness of the dough depends entirely on personal preference - some people like it thicker, some thinner. One thing to keep in mind is that the thickness of the cooked noodles will increase slightly, so take that into account when judging the thickness.

Rolling out the dough is like this (320 grams of flour rolled out two sheets of this size), before you start cutting the dough you must spread enough flour on both sides so that the cut noodles will not stick together, and the flour puffed is rather more than less. Then, fold the dough along the length (or width)

Put the folded dough on the cutting board (the cutting board must also be poured with flour to prevent sticking), cut into noodles with a knife, the width of which is entirely up to your own preference. I have a pasta machine at home, but it can only make two widths of noodles, I like thin, like wide, the result of the compromise between the two is to make a width between the two, of course, you can only use a knife to cut. You can use a Chinese cleaver to cut the noodles, or you can use the Japanese Santoku knife in the photo below, both of which have relatively straight blades and are suitable for cutting noodles, and try not to use a western-style chef's knife because the western-style chef's knife blade has too much of a curvature, and it's not easy to completely cut off the noodles when you're cutting them.

The cut noodles should be cooked as soon as possible. As I said earlier, Ramen noodles are the most sinewy, the reason is that the gluten inside has been stretched for many times, and there is high stress inside, which is the source of the sinewy texture. Hand-rolled noodles in the rolling process has also accumulated some stress, good noodles placed there for a period of time, the equivalent of another "wake up" noodles, these stresses will disappear, the taste of the degree of gluten will be reduced.

The best way to cook noodles is to throw them into a large pot of boiling water, like the one in the photo, the thickness and width of the noodles, less than two minutes to cook them, and then put them in the noodle soup or add them to the sauce for direct consumption. You can also run the noodles under cold water to shrink the surface and make them more al dente, which makes them especially good for mixing or stir-frying.

When rinsing under cold water, be careful not to rinse for too long, otherwise the noodles will be too al dente.

Pour the marinade and you are ready to eat