Easy Homemade Noodles (No Machine Required)

Method9 steps · about 45 min

1. 1

   Step 1: In a large bowl, mix the 250 g all-purpose flour with the ¼ teaspoon salt. Gradually stir in the 115 g room-temperature dough water to distribute it evenly. Adjust with a little optional extra water only if needed: the dough should be firm and not crumbly.

   Uses 250 g all-purpose flour for the noodle dough · ¼ tsp salt · 115 g room-temperature water for the dough · A little additional room-temperature water, only if needed for the dough texture

2. 2

   Step 2: Gather the mixture from step 1 into a rough dough, cover and rest for 30 minutes. Avoid extending this rest beyond 1 hour, as the dough will become too soft and sticky for easy rolling.

   Rest firm noodle dough · 30 minUses rough noodle dough

3. 3

   Step 3: Knead the rested dough from step 2 for about 3 minutes, until very smooth.

   Uses rested firm noodle dough

   
4. 4

   Step 4: On a lightly floured work surface, roll the smooth dough from step 3 into an even sheet about 2 mm thick. Turn and flip it as needed, dusting the surface and dough with extra flour to prevent sticking. If easier, divide it into two pieces and roll each separately.

   Uses smooth noodle dough · Additional all-purpose flour, enough to dust the dough and work surface during rolling

   
5. 5

   Step 5: Dust over and underneath the rolled sheet or sheets from step 4 with the optional tablespoon cornmeal (1 tbsp). Fold into a band of 4–5 layers. With a sharp, dry knife, press straight down to cut thin strips; avoid sawing back and forth.

   Uses rolled noodle dough sheets · 1 tbsp cornmeal for folding and cutting, optional

   
6. 6

   Step 6: Gently unfold and loosen the cut noodles from step 5, adding a little optional extra cornmeal if needed. Cook them fresh in step 7. To save any uncooked portions, arrange them in a single layer on a tray and freeze immediately; once solid, transfer to an airtight bag or container. Cook saved frozen portions through steps 7–9 without thawing.

   Uses cut folded noodle strands · Extra cornmeal, as needed to loosen the noodles or dust portions for freezing

   
7. 7

   Step 7: Bring a large pot of the separate noodle cooking water to a full boil. Add the fresh noodles from step 6, or frozen portions without thawing, and cook over high heat. Once the pot boils again, pour in the separate 120 ml cold water.

   Uses Fresh or still-frozen noodles selected for cooking · Water, enough for a large pot of noodle cooking water · 120 ml cold water to add when the noodle pot reboils

8. 8

   Step 8: Continue cooking the noodle pot from step 7 over high heat for about 1–2 minutes, checking a strand from 1 minute. Cook until done to your taste; the time depends on strand thickness.

   Cook noodles: check from 1 minute · 1 minUses noodles in their cooking water

9. 9

   Step 9: Drain the cooked noodles from step 8 and discard the cooking water. Briefly rinse under drinking water to remove excess surface starch, then drain well. The plain noodles are ready for your separately prepared soup, sauce or toppings.

   Uses cooked noodle pot · Drinking water, enough to briefly rinse cooked noodles