Homemade chewy noodles for soups and stir-fries.

Knife Cut Noodles - Kalguksu Noodles

Serves 2-3; makes approximately 550g (1.25 lbs) of fresh dough

With just a few pantry staples chewy noodles can be achieved quickly and simply.

Ingredients

325g (2.5 c) Bread or AP flour

25g (2 T) potato starch

1 T vegetable oil

1 t kosher salt

150ml (.75 c) water

Recipe Know-how

1.      In a large bowl combine the dry ingredients well.

• Add the oil and rub through with your fingers.

• Add the water mixing well.

The dough will look very dry but try not to add any additional water.

• Knead dough for 15-20 minutes or until the dough is homogenous and smooth.

This step can be done in a mixer however, keep an eye on the mixer as it may begin to “walk” on your counter due to the stiffness of the dough.

• Wrap in plastic and rest for 30-40 minutes.

2.      Divide dough in half. Wrap second half in plastic and set aside.

• On a heavily floured work surface, roll dough to desired thickness.

When rolling and cutting noodles, remember that the noodles will swell slightly while cooking. As such, roll and slice a tad thinner than your desired final product.

• Dust surface of dough with flour and accordion fold.

• Using a sharp knife, cut noodles to desired thickness.

• Shake noodles loose and dust with more flour.

• Set aside and repeat with remaining half of dough.

Shake off as much extra flour from the noodles before cooking. Noodles can also be placed in a hand held strainer and shaken to remove as much excess flour as possible.

3.      Cook in salted boiling water 1-3 minutes based on the thickness of the noodles.

• Test noodles for doneness. Cooked noodles should be brighter in color and when tasted a cooked noodle should not taste floury and have a slight bite.

4.      Serve as desired.