Home-Style Hand-Cut Noodles

Let's Cook

1. Step 1.

   Make the dumpling dough according to the recipe. While the dough is resting, line a baking sheet with parchment paper and set aside.

2. Step 2.

   Once rested, knead the dough by hand for about 2 minutes, or until smooth. Divide the dough into four sections and work with one section at a time. Shape each piece roughly into a rectangle.

3. Step 3.

   Generously dust your work surface with flour. Roll out one piece of dough, maintaining the rectangular shape, until it is about ⅛ inch thick (slightly thinner than a store-bought flour tortilla, and 18 to 22 inches long by 7 to 8 inches wide). Dust the work surface and dough with flour as needed to prevent sticking.

4. Step 4.

   Trim any stray edges from the rolled-out dough to create relatively even sides. Dust the dough generously, then fold the rectangle in half lengthwise (short edge to short edge). Fold in half again. Turn the folded dough so the folds face you. Using a sharp knife, cut noodles about ¼ inch wide. Dust the cut noodles with flour and use your hands to unfurl them. Place the bundle on the prepared baking sheet. Repeat with the remaining dough portions.

5. Step 5.

   In a large pot over high heat, bring about 4 quarts of water to a boil. Set 1 cup of cold tap water on the counter next to the stove.

6. Step 6.

   Drop the noodles into the pot in batches. Stir immediately to prevent clumping. Cook for 3 to 5 minutes, watching closely. When the water begins to bubble up, add about ½ cup of cold water to keep it at a manageable simmer. Add more cold water as needed. Test a noodle; it should be cooked through but still have a slight chew. Drain and use immediately.

7. Step 7.

   If not using immediately, shock the noodles under cold running water to cool them and prevent sticking. When ready to serve, dip the noodles in hot, simmering water for about 1 minute to reheat.