Serves 2 to 3
1 1/2 cups all-purpose flour, plus more for dusting
1 or 2 eggs
1 teaspoon salt
1 teaspoon olive oil
1/4 cup water or more (depends on humidity)
1/4 cup cornstarch for sprinkling
Put dough on a floured working surface and with a rolling pin roll and flatten into a square thin dough to about 1/8 of an inch thick, dusting with flour to prevent sticking when needed.
Fold dough to three equal parts and cut with a sharp knife to your desired thickness. For fat noodle, cut to 1/4" and for medium cut to 1/8”. Fluff noodles and sprinkle with cornstarch to prevent them from sticking together.
For immediate use cook in a rapid boiling water for 4 minutes or store in the refrigerator for 3 days or in the freezer for 1 month.
Note: This recipe using all-purpose flour will make the noodles soft and off-white in color.
*This recipe can also be used to make Wonton, spring roll, and Siomai wrappers.
By Chris Nyles