Ever think you have more time than you do?
I do. All the time.😣
You figure 15 minutes to get over to that appointment on the other side of town is more than efficient only to realize that every stoplight you are going to traverse is at least 3 minutes long making you late.😫
Our rush through life makes us think that we don't have time for things like fresh noodles. Of course the three hours of television that we watched the night before only make us feel even more guilty.
These noodles are not about guilt or about adding something to your to do list. They are just about eating something you made with your hands.
Do they take a few extra minutes? Sure.
But then again so did that stoplight.
It's a new year and everyone is excited it feels fresh and exciting. Having some ramen broth and noodles in the freezer to pull out when that sickness comes on or guests are coming for dinner and it's freezing outside.
There is nothing like fresh noodles.
They cook quickly in only 2 minutes instead of the standard 10 minutes for dry pasta noodles. But the best part is the flavor and the moment when your guests, or you sweetie asks you: "Did you make these noodles?" "I did, yes."
You are beaming about now, you're proud of yourself, you forget about the stoplights and being late to all of those appointments, of feeling guilty for watching too much television or hanging out on Pinterest for too many hours and why because you made fresh Noodles and no one does that anymore.
Give yourself permission to go to that happy place, to take the jump, to make the leap, to pull out the mixer and throw in some flour and forget about what you didn't do and remember what you are gonna do:
Go Make Noodles.
Because you can, because you're you.
Because no one ever asks "Why did you make fresh Noodles?" while they eat them.
They just slurp, eat and smile.😋
And you smile back.😃
Happy Noodling!🍜 Happy Ramen Eating!
- 500g bread flour
- 1 cup warm water
- 1 tsp Sodium Carbonate Water (kansui)
- 1 tsp kosher salt
In the bowl of a stand mixer whisk together dry ingredients.
Add water and kansui. Mix slowly until incorporated.
Using the dough hook for the stand mixer or by hand mix until dough is elastic and when you push your finger into the dough it pops back up. About 15-20 minutes if by hand. Less with dough hook. Add water as needed if dough is not coming together or looks dry.
Once dough is complete place in fridge for 30 minutes. Remove from fridge and roll out slightly on floured countertop. Make sure to make it more rectangle to fit inside of your pasta machine.
Starting at Level 1 place dough through machine continuing until you have a few long layers of thin pasta. I go to level 6 or 7 depending on how thin I want my noodles.
Place through spaghetti cutter in small batch layers. Place on a cookie sheet in piles and dust with flour until using.
Boil a pot of water and after begins to boil add a handful of salt. Toss in noodles and cook for two minutes and remove immediately with a mesh spider. Add to soup and enjoy!
- Wet dough is better than dry dough
- Use the dough the day of or freeze as noodles for use later on. I place the noodles in piles on the cookie sheet and freeze as piles for 30 minutes then remove and place in ziploc bags in freezer for later use.