- Serves: 10
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus 10 mins resting
- Effort: hard
- 1 kg wheat flour
- 500 ml water
- 2 eggs
- 1 tbsp vegetable oil
1. Mix the flour, water and eggs in a food mixer for 5 minutes. Turn out onto a floured surface and knead the dough on another 5 minutes.
2. Knead in the vegetable oil at the end. Wrap the dough in cling film and put in the fridge for 5-10 minutes to rest.
3. To pull the noodles, roll out the dough with your hands then fold it in half, twist and roll again. Then take the dough and stretch it using the force of gravity. After each stretch, double the dough up and twist. Repeat 5 times then return the dough to a floured surface.
4. Using plenty of extra flour to keep the strands apart, roll out the dough with your hands, stretching it, twisting it and folding over again. Repeat until the strands are the thickness you require.
5. Plunge the noodles into a large pan of rapidly boiling water for 10 seconds. Immediately plunge them into a bowl of iced water to stop the cooking process then chop to your desired length.
6. The noodles can now be kept in the fridge for up to 12 hours. When you're ready to use them they can be refreshed in a pan of hot water for a few seconds.
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