Category: Basic Recipes

Hand Cut Noodles

Ingredients:

semolina
cornstarch
water

This is the way to do it; take a quantity of semolina made from hard red wheat and, in a bowl, add enough water to it to make a stiff paste. Mix until the mass leaves the sides of the bowl and then knead with your hands until silky and smooth. Take your time. Wrap the paste in plastic to keep it from drying out, and let it rest in the refrigerator for a couple of hours to relax the elasticity of the proteins.

Dust your rolling surface with a little cornstarch. Take up a manageable portion of the paste and roll it out, dusting with cornstarch, until thin and even. Gently, without pressing, fold and pleat the rolled out paste over on itself on a very flat cutting board. With a sharp straight bladed knife slice the noodles to the width you prefer.Gently separate the results from each other and hang them over a wooden spoon handle to dry for a half-hour or so.

Cook these in a vast quantity of boiling salted water for just a few minutes. Check often for doneness. Quickly refresh any that you are reserving for later use in cold water. A bit of muss and fuss but the result is worthwhile.

Notes:

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On Sprouts | Polenta |  On Hot Peppers | Pizza Dough | Steamed Rice