|In the land of milk and honey, the amount of ingredients far exceed the noodles!|
Just had the sudden urge to eat some home cooked noodles and this is what turned out one odd hour later.
There is a wholesome feeling welling out of me as I made this. No preservative, from pantry to pasta maker to table. Life can’t get better than this!
½ cup water + 1 Tbsp alkaline water + pinch of salt flakes
1 cup plain flour
3 cups potato starch for dusting
Raw dough -
Put the plain flour in a mixing bowl.
Pour the hot liquid to the contents, stirring with a pair of chopsticks.
The noodle take on a yellow hue due to the alkaline water so do not panic.
When the dough pulls together, knead until it is smooth and elastic.
Cover and let it rest, 1 hour at least.
Making the noodles -
Divide the dough to 3 portions.
Dust with flour and put it through the pasta rollers to desired size.
Dust generously in flour bath and set aside, chilled, until ready to cook.
Cook the noodles in a pot of boiling water until the noodles floats about.
Drain and transfer to a bowl with ready to eat broth. Alternatively, use a noodle basket to fish the noodles out of the hot water bath.