Ingredients:
- 2 cups bread flour
- 1/2 cup water
- 2 tsp salt
Preparation:
Mix together the flour and salt, then add the water and knead together by hand. Dough will is supposed to be pretty dry, you can add a bit more water if needed, but try to avoid adding more than needed. Kneading will eventually get almost all the flour incorporated.
After dough is thoroughl kneaded together, let it rest for 30 minutes. Then place the dough ball in a gallon ziplock bag, seal all but an inch and burp out any air. Now place it on the floor and step all over it to knead it out into a flat sheet. Once it’s thin and flat, take it out of the bag, fold it in half one way, then in half the other way, put it back in the bag, and repeat a few more times. After 4 or 5 times, leave the final flat sheet of dough in the bad for 2-3 hours to rest.
After resting, the dough can be rolled out and cut into noodles, either with a knife or pasta machine. Dust with corn starch to prevent noodles from sticking together.
Makes about 3 servings.
