I wanted to come up with a basic recipe that could help you avoid all of the mishegas of trying to fuss with dough for a long period of time. This is a full no fail recipe (if followed correctly), I highly recommend using all purpose flour. Also, always use the best brand possible of plain all purpose flour. I would suggest avoiding using organic flour as the cut and grain of the flour can be different and your recipe may needs some twerking to help you come up with the perfect recipe.
Allow the dough to rest for 15 minutes undisturbed. Cut the dough in half and on a slightly floured surface rolling the dough out as thin as possible but not too thin, you want it to be slightly thinner than a pie crust. Dust the top of the dough with flour after it's rolled out, and cut into even desired size pastry strips, make sure the dough is completely dusted with flour and transfer the cut up pastry into a tray lined with parchment paper dusted lightly with flour.
You can cook this straight away or wrap the tray with plastic wrap and stick into the freezer until frozen solid, then at this point you will need to transfer them from the tray into a bag. Remember to use a good amount of flour if you are planning to freeze these, because the freezer creates a moist environment and these will tend to stick to the paper if not properly dusted. You could also dust these with cornstarch instead of flour if you desire.
Here's what cha need
1 cup of room temp water (or lukewarm)
1 teaspoon salt
2 1/2 cups all purpose flour, plus a little more dusting and etc
If you're new to handling dough I suggest you watch my video that's on my channel and listen to it fully and also read my blog post The Magical World of Baking here.
Now here is how easy this recipe is, in a bowl mix together the flour and salt using a wooden spoon. Then mix in the water, the dough may seem a little dry at first but that's normal. Once you are unable to mix the dough with the spoon, use your hands and pull the dough completely together. If the dough seems a little sticky, thats ok too, you can always add more flour in while kneading the dough.
Lightly dust the surface with flour, knead until the dough is just a little sticky, slowly adding more flour as needed. Knead the dough for no longer than 5 minutes, shaping it into a ball with the the dough pinch and tucked on to the bottom. Cover the dough with plastic wrap while it's sitting on the surface, dusting access flour from under the dough before hand.
Allow the dough to rest for 15 minutes undisturbed. Cut the dough in half and on a slightly floured surface rolling the dough out as thin as possible but not too thin, you want it to be slightly thinner than a pie crust. Dust the top of the dough with flour after it's rolled out, and cut into even desired size pastry strips, make sure the dough is completely dusted with flour and transfer the cut up pastry into a tray lined with parchment paper dusted lightly with flour.
Once you have finish transferring one layer of pasty noodles to the tray and dusting the top of the noodles with flour. Then place one sheet of parchment paper on top of the first layer of noodles, dust and repeat process completely with remaining half of the dough. Allow the noodles to sit for at least 20 minutes in a room that isn't sweltering hot. Perfect idea temp is roughly 65 to 70 degrees.
You can cook this straight away or wrap the tray with plastic wrap and stick into the freezer until frozen solid, then at this point you will need to transfer them from the tray into a bag. Remember to use a good amount of flour if you are planning to freeze these, because the freezer creates a moist environment and these will tend to stick to the paper if not properly dusted. You could also dust these with cornstarch instead of flour if you desire.
There are no measurements involved with rolling the dough out making this recipe super easy to just eye ball everything and adds a sense of something rustic and homemade to your dish.
To cook these noodles, simply have at least 5 to 6 cups of broth or stewing sauce that has been brought to a rapid boil. Add the noodles a few at a time, stirring after adding the first half of the noodles. Once all of the noodles have been added, stir and lower the flame to medium and cook for 10 to 15 minutes covered stirring every 5 minutes to make sure nothing sticks to the bottom of your pot. You may have to cook the noodles longer, depending on how thick they are and how much you worked the dough. The longer you work the dough, the tougher it will become and the longer it will take to cook.