- 1 cup all-purpose flour
- salt to taste
- 1/3 cup water
The closer to exact your flour and water measurements are, the better. Mix the flour and salt. A little at a time, mix in the water until it's all in. Put that dough on a floured board and knead it FOR FIFTEEN (15) MINUTES, adding flour until the dough is smooth and not sticky to the touch. Cover the dough with a bowl and let it rest for 30 minutes.
Roll it out paper-thin, as thin as you can roll it.
Cut it into strips much smaller than you think you need to, because the noodles expand as they cook.
Toss any you aren't immediately using in flour, so they don't stick together, and store them, or let them dry and store them.
The thinner they are, the less time they need to cook in boiling liquid (soup or salted water). Nice thin ones only need 3-4 minutes of boiling.
They look like this.
I'm posting on my blog today about dumplings I made using this noodle recipe, and I cut the scraps from the dumplings into, well, scrappy noodles, and made a mushroom noodle soup. As my grandpa would have said, "Messy, but nourishin'." He would also have said, "That don't hurt the eatin' of it."
The green stuff is parsley.