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2 1/2 cups all-purpose flour - plus more for dusting
1/2 teaspoon salt
2/3 cup just-about boiling hot water
1/3 cup iced cold water

To watch the pretend cooking show video click HERE

In a large bowl, add 2 1/2 cups of flour.  Add the 1/2 teaspoon of  salt.

Pour in the 2/3 cup of hot water and stir the flour immediately and vigorously with a large wooden spoon or spatula until the flour resembles loose crumbles (about 1 minute).

When the ingredients have formed a granular/crumbly texture and it holds together  when held in your hand, add 1/3 iced-cold water. (Takeout the ice first. We dont want ice in the dough). Stir again for 1-2 minutes until a shaggy dough begins to form. When larger clumps of dough begin to form its time to knead the dough with your hands.

Set aside spoon and use your hands to knead the dough in the bowl forming the dough into a big ball,  while picking up flour/dough on the sides and bottom of the bowl. Knead for about 3-5 minutes in the bowl. As you knead the dough, it should become more smooth and elastic.

Let the dough rest. You can put the dough ball in a medium sized bowl and cover dough loosely with a barely damp paper towel or wrap in plastic wrap or put in a plastic storage bag. Let rest for about 20 minutes.

Turn the dough out onto a lightly floured surface.
Cut the dough ball in half, and work with one half at a time, keeping the unused half under a damp towel or in plastic wrap to keep it from drying out. 

Roll half of the dough out on a lightly floured surface to about 1/8 thickness. Turning it over once or twice when you first get started and dusting with flour to keep it from sticking. When the dough is rolled out to the thickness you want it, dust with flour and fold into thirds, dusting with flour each fold. You can fold it again if you want - it is sometimes easier to cut when dough is narrower.

Now cut your dough into noodles. Be careful not to push down on the dough with your hands when cutting, as that can make the noodles stick together.  You can make them any width you want but they are more tender when they are 1/4 inch wide or less.
Dust the noodles with flour or cornstarch and set aside.
Now do the same  with the other half of the dough. 

Once the noodles are dusted with flour or cornstarch you can store them in the refrigerator for 1-2 days. You can also parcel them out into single servings and put in the freezer. 

To cook your noodles now - Get your water boiling. When water is boiling add noodles and cook for about 2-3 minutes - until all noodles are floating.
Drain and serve.

You can add chicken broth or bouillon and veggies to make a Ramen style dish or make an easy Lo Mein by stir frying 3-4 cups of veggies like: mushroom, peppers, broccoli, spinach, snow peas,  or carrots.
Then add the cooked noodles and a simple sauce:
2 Tbs soy sauce
2 teaspoons Sugar
1 teaspoon of oil ( seasame if you have it or olive/veggie oil is fine)
1/2 teaspoon ground ginger,
To add some spice you can  about 1/2 teaspoon of one of these: Sriracah/ chicken sauce/ thai chili sauce

This dough is also great to use to make dumplings or potstickers!

* Adjustments and discounts will be applied during checkout if applicable. *

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