Handmade noodles – 3 ingredients

Ingredients

• 500 g High‑protein wheat flour (type 00 or wheat flour with 12‑14 % protein)
• 220 ml Water (cold water)
• 25 g Fine salt (table fine salt)

Instructions

1. Dissolving the salt

   Measure 25 g of salt and dissolve it in 220 ml of cold water in a small container. Stir until fully dissolved.

   Time: PT5M

2. Incorporating into the flour

   In a large bowl, pour 500 g of flour. Gradually add the salted water while mixing with a wooden spoon until you obtain a homogeneous coarse dough.

   Time: PT5M

3. Initial rest

   Cover the bowl with plastic wrap or a lid and let the dough rest for 1 hour at room temperature.

   Time: PT1H

4. First kneading and folds

   After the rest, knead the dough by flattening it with the palm, then stretch it with the rolling pin from the centre outward. Fold each third toward the centre, turn 90°, repeat 7 times. The dough will become firmer.

   Time: PT15M

5. Traditional stomping

   Place the dough in the centre of a freezer bag, wrap it in a large paper bag and stomp for 3 minutes with clean feet and socks. This bodily pressure strengthens the gluten network.

   Time: PT3M

6. Secondary rest

   Put the dough back in the freezer bag, seal and let rest for 2 hours at room temperature.

   Time: PT2H

7. Rolling into a rectangle

   On a lightly floured work surface, roughly flatten the dough with the palm then use the rolling pin to form a rectangle about 26 × 40 cm and 3 mm thick.

   Time: PT10M

8. Width folding

   Sprinkle the surface with flour, fold the dough widthwise four times (like a wallet).

   Time: PT5M

9. Cutting the strips

   Using a sharp knife or a pasta cutter, cut the dough into strips about 3 mm thick and of desired width.

   Time: PT10M

10. Flouring and separating the noodles

    Dust each strip with flour and separate them gently so they do not clump.

    Time: PT5M

11. Cooking the noodles

    Bring 3 L of water to a boil in a large pot. Drop the noodles in, stir immediately to prevent sticking, then cook for 17 minutes over medium‑high heat.

    Time: PT17M

    Temperature: 100°C

12. Thermal shock and rinsing

    Drain the noodles and plunge them immediately into an ice‑water bath (≈4 °C) for 2 minutes. Gently rub between the hands to remove excess residual salt.

    Time: PT2M

    Temperature: 4°C

13. Final draining and use

    Drain again, then serve immediately in soup, stir‑fry or let cool to freeze. For freezing, portion the noodles and freeze for up to 6 months.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

80 g

Fat

1 g

Fiber

3 g

Ingredient Substitutions

• Instead of High‑protein wheat flour: all‑purpose flour, rye flour
• Instead of Water: filtered water
• Instead of Fine salt: sea salt, kosher salt

Equipment Needed

• Large bowl or mixing bowl
• Wooden spoon or spatula
• Plastic wrap or lid
• Rolling pin
• Freezer bag
• Thick paper bag
• Floured work surface
• Kitchen knife or pasta cutter
• Kitchen scale
• Large stockpot or 5 L pot
• Colander or slotted spoon
• Bowl of ice water
• Kitchen tongs (optional)
• Paper towel (optional)

Critical Steps — Do Not Skip

• Dissolving the salt
• Traditional stomping
• 2‑hour rest
• Rolling to 3 mm thickness
• Cooking 17 minutes

Chef Tips from the Video

• Use a type 00 flour for a smoother texture.
• A 2‑hour rest after stomping makes the dough much more extensible.
• Generously flour each layer during folding to avoid dough tearing.

Troubleshooting

Storage

Refrigerator: Store cooked noodles in an airtight container for 3 days.

Freezer: Raw or cooked noodles, vacuum‑packed, up to 6 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• After cooking, noodles can be frozen raw or cooked for later use.
• To save time, prepare the dough the night before and let it rest overnight.