This recipe is written for one person- multiply by the number of people you’re making noodles for.
Whisk 1 teaspoon of toasted sesame seed oil into 1 cup of bread flour. It’ll start to look crumby. The extra protein in bread flour (gluten) makes for well textured noodles. When you’ve whisked the oil into the bread flour, add 1 egg + 1 yolk and knead by hand for about five minutes. You’re trying to incorporate the flour into the mixture thoroughly. Let the noodles rest, covered, for at least 30 minutes.
After 30 minutes, run through a pasta roller on the widest setting. You’re going to go through the pasta roller on the widest setting a couple of times to get the gluten good and stretchy. Once you roll it once, it’s helpful to fold it into thirds, turn it and run it back through the rollers. After the dough has begin to work itself out, start running it through on increasingly narrower settings. Finally, when your noodles are at your desired thickness, you can either flour them well, fold upon itself, and cut with a sharp knife or roll through a pasta roller that cuts the noodles narrowly.
A reminder that fresh rolled noodles cook quicker than dried noodles, usually. Ironically, Ramen noodles cook, fresh, in about 3 minutes, just like the steamed-then-dehydrated packaged noodles. I cook them in a separate pot of salted water because a lot of the flour comes off in cooking and it can change the consistency of soup. These noodles would also pair well with ginger scallion sauce.
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