How to make it

  • 1. Pour high protein flour in a mixing bowl, add salt to flour.
  • 2. Slowly add in water, mix into a sticky dough and continue to knead until the dough is smooth, non- sticky, fully developed and elastic for about 20 minutes.
  • 3. Form into a ball and cover with damp cloth to rest the dough for at least 20 minutes.
  • 4. Pin roll dough into a thin layer of square sheet, using dough cutter to cut sheet into long thin stripes.
  • 5. Take up the stripes and pull slightly into longer noodle stripes.
  • 6. Boil a pot of water, drop in the noodle and cook for about 2 minutes.
  • 7. Dish out noodle, rinse in cold water and place noodle back into hot water then soak for a short while and dish out again.
  • 8. Mix 1 tbsp. cooking oil into noodle to prevent the noodle from sticking together.
  • 9. Cook the noodle in soup or stir fry the noodle.
  • 10. I chose to stir fry the lamen this time.
  • Tips:
  • 4 keys for making noodles:
  • a. Must choose high-gluten flour
  • b. Use the right amount of salt :
  • • Too much salt, dough does not stretch,
  • • Less salt, dough tends to break when pull.
  • c. Water temperature:
  • • Winter use luke water (light warm water), other seasons use cold water.
  • d. Rest dough:
  • • Let dough rest to allow dough to absorb water and enable protein to build in dough thus improving the quality of gluten.
  • • Generally during winter time rest not less than 30 minutes whereas in summer rest the dough for about 20 minutes.

Reviews & Comments 3

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    " It was excellent "
    DrHaggans ate it and said...
    Has a wonderful chewiness and flavor
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  • elgourmand 8 years ago
    Learned to do this when I lived in Hawaii ans forgot all about these. Home made pasta,of any type, is just so much better than store bought. Thanks for the reminder & the memories. RJ
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  • Good4U 8 years ago
    Wow! I have seen this done before and it takes much skill and practice. We have a Food Network here on TV and watched a Chef learn how to do it. Bob Blumer is his name and he had quite a time learning this skill. BRAVO!!! You have wonderful recipes and talents. A Big Round of applause to you.:-)
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  • mark555 8 years ago
    wow, I may just give this a try, it looks fascinating.
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