Homemade Noodles

• Vegan

• Baking & Spices

  • 250 g High-gluten flour
  • 1 Pinch Salt

• Liquids

  • 120 g Water

Found on chinasichuanfood.com

Description

Ingredients

• 250g high gluten flour (around 1cup+2/3 cup)
• 120g water (around 120ml, can be replaced by egg liquid partly or completely)
• Pinch of salt

Directions

• Add flour, pinch of salt in a deep blow. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing blow(depending on the flour you are using, the water absorption might be different. )
• Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
• Cover with a wet cloth and reset for around 30 minutes.
• Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
• Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
• Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
• Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
• Cut the folded dough into thin strips with a sharp and dry knife.
• Spread flour on the surface before picking the noodle strips.
• Unfold the strips one by one and then shake the extra flour off.
• Cook them directly or dry for around 3 days.
• They can be refrigerated for around 3 days.