Rice Noodles
Pasta and Pizza • Japanese
Description
The entire dish will have about 2400 kcal, and 1 serving is 400 kcal.
Ingredients
- Glutinous Rice Flour 15 oz
- Water 15 fl oz
- Corn Starch 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
In a large bowl or directly on the table, pour the flour and make a well in the center.
Step 2
Pour the water mixed with cornstarch and salt into the well. Carefully mix it with the flour. When the dough becomes thick enough, start kneading it by hand. The dough should be as tight and elastic as possible, as this affects the quality of the noodles. The stiffer the dough, the better the noodles will turn out.
Step 3
Let the dough rest for 10-15 minutes, covered with a towel or an inverted bowl.
Step 4
Sprinkle the table with a thick layer of flour, place the dough on it, and roll it out, gradually adding flour under the rolling pin to prevent the dough from sticking. During rolling, periodically turn the dough to prevent it from sticking to the table. The thinner the dough is rolled out, the better. The ideal thickness is no more than 1 mm.
Step 5
Once the dough is thin enough, let it rest for 10 minutes to dry.
Step 6
To make short noodles from the rolled-out dough, cut the dough into strips of 1.5-2 cm, then stack the strips, remembering to sprinkle them with flour to avoid sticking.
Step 7
Take a sharp thin knife and start cutting the noodles, trying to make them as thin as possible. While cutting, remember to turn and shake the already cut noodles to prevent them from sticking together.
Step 8
For long noodles, sprinkle the rolled-out dough with flour and roll it into a log, then cut it thinly and shake the resulting noodles to separate them.
Step 9
Now all that’s left is to dry the homemade noodles. Spread them in a thin layer on a floured baking sheet or table and leave them to dry for about 30-40 minutes.
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