*A jumble of thoughts*
Ribbons of peppered wheat gripped between my chopsticks cascade down into a glistening pile inside the bowl as I lower my arm. This nest of noodles was an endeavor that taught me that gluten is a waiting game. It took me, what, four hours to make fresh homemade noodles for dinner? Crazy.
Always add salt to your dough. It’s what gives the noodles its elasticity, so when you pull the noodles, they are more compliant to move with you and not against you.
The noodles cook really quickly. When you place them in boiling water, you only have to wait until they float and then they’re done. Garnish and serve.
Serve with minced garlic, gochugaru (for that Korean spin), green onions, and soy sauce, and don’t forget to spoon some hot oil on top so that the noodles don’t stick together (when you do, it’ll make a cool searing sound).
I’ve come to the conclusion that I really enjoy making noodle dough. It takes a lot of stress out when you’re pounding a ball of flour until its skin is smooth. After that, you leave it to rest, and when you come back to it, it’s so amazingly supple I felt like I was touching something so fragile even though I was punching the fuck out of it two hours before.
I know how to pull.
HA.
Sorry.
Did You Eat Rice? 