Hand-Cut Wheat Noodles
- MakesMakes about 1 pound uncooked noodles
- Cook Time1 hour
- Active time plus cooling35 minutes active
These Asian-style wheat noodles can be simply sauced or used in a wide variety of soups and stir-fries. The dough comes together easily and, once rolled, can be cut with a knife into noodles of the desired width, from slender linguine-like strands to ribbons about ½ inch wide. If the noodles end up slightly uneven, not to worry—it adds to their charm. We use bread flour to make a strong, gluten-rich dough that handles beautifully and cooks up into noodles with a satisfyingly springy texture, no matter their thickness or width. With each step of rolling and cutting, be sure to dust the dough with flour to prevent the noodles from sticking together. But at the stovetop, be sure to shake off excess flour as you add the noodles to the boiling water. After draining the noodles, rinse them under running water to remove excess starch.
Step 1
In a small bowl or liquid measuring cup, combine ½ cup water and the oil. In a medium bowl, whisk together the flour and salt. Make a well in the center, then add the liquid. Using a fork, stir in a circular motion, starting in the center and gradually moving outward to incorporate the wet and dry ingredients, until a shaggy dough forms. Using the heel of your palm, begin kneading the dough, swiping along the edges of the bowl to incorporate any dry bits. If the dough resists coming together, add more water, a few drops at a time, until all the flour is just moistened. Knead in the bowl until the dough is smooth and cohesive, about 10 minutes.
Step 2
Lightly dust the counter with flour and turn the dough out onto it; knead until soft and springy, about 10 minutes. Form into a ball, cover with plastic wrap and let rest at room temperature for at least 20 minutes or up to 1 hour.
Step 3
Line a rimmed baking sheet with a kitchen towel and lightly dust with flour. Lightly flour the counter and set the dough on the floured surface. Using a rolling pin and dusting with flour as needed to prevent sticking, roll the dough to an even ⅛- to 1/16-inch thickness. (If the dough sheet winds up longer than 16 to 18 inches, cut in half crosswise for slightly shorter lengths.) Dust the surface of the dough with flour, then accordion-fold it into thirds, sprinkling flour between each fold; set it on a cutting board. Using a chef’s knife and a decisive cutting motion (do not use a sawing action), cut the dough crosswise into strips of the desired width. Unfold the noodles and transfer to the prepared baking sheet, gently separating the strands. Dust with flour and toss to lightly coat. If making ahead, cover with plastic wrap and refrigerate for up to 24 hours.
Step 4
To cook the noodles, follow the directions in the recipe that you are making, or in a large pot, bring 4 quarts water to a boil. Add the noodles, first shaking them over the baking sheet to remove excess flour. Cook, stirring occasionally, until the noodles are tender, about 5 minutes for thin noodles or up to about 8 minutes for wider ones. Drain, rinse under cold water and drain again.
