Self-Stomped Thick White Noodles

Serves: 5

Kirstin Bosco

1 January 1970

Based on User reviews:

53

Spice

55

Sweetness

52

Sourness

37 mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 tbsp

Salt (dissolved in 3/4 cups)

Directions:

1

To make the noodles: Mix the dough by placing 3 cups of flour in a bowl and pouring in half the saltwater in a steady, slow stream

2

Gently stir to mix

3

Gradually drizzle in more of the salted water, stirring until the dough forms a slightly crumbly mass

4

Exert a bit of pressure to form the dough into a ball and place it in a closed plastic bag to rest for about 30 minutes at room temperature, or refrigerate it for several hours or overnight

5

Sandwich the rested noodle dough between layers of heavy-duty plastic (a 6-foot plastic, oilcloth, or vinyl tablecloth, folded in half, works well)

6

Place the plastic-enclosed dough on the floor, and stand barefoot on top of it

7

Press down with both feet — the whole surface of your feet, not just the heels — and gradually turn in a circular fashion, using small, stomping steps

8

As your body weight is applied, the dough will flatten out and stretch

9

Stop occasionally to remove and fold the dough with your hands, then sandwich it again between the layers of plastic cloth and repeat your foot-pressing activity

10

If necessary to prevent the dough from sticking to the plastic, sprinkle it with additional flour

11

After 4 or 5 minutes, when the dough feels elastic and has acquired a satiny sheen, do a final round of stomping to flatten it into a 1/4 inch-thick, more-or-less, oval shape

12

Transfer the dough to a large, lightly floured board

13

Alternating vertical and horizontal strokes, use a lightly floured rolling pin to stretch the dough into a large oval, about 1/8-inch thick, 1 foot wide, and about 1 1/2 feet long

14

If necessary, divide the dough in half and make two smaller ovals

15

Sprinkle the rolled-out dough liberally with flour, and fold it back on itself 4 or 5 times (like folding a paper fan, but do not crease or press the folded dough)

16

Use a long, sharp knife to cut the dough into 1/4-inch-thick ribbons that are 1 1/2 feet long

17

Lightly dust the noodles with flour before lifting them from the board

18

Mix the dough by placing 3 cups of flour in a bowl and pouring in half the saltwater in a steady, slow stream

19

Gently stir to mix

20

Gradually drizzle in more of the salted water, stirring until the dough forms a slightly crumbly mass

21

Exert a bit of pressure to form the dough into a ball and place it in a closed plastic bag to rest for about 30 minutes at room temperature, or refrigerate it for several hours or overnight

22

Sandwich the rested noodle dough between layers of heavy-duty plastic (a 6-foot plastic, oilcloth, or vinyl tablecloth, folded in half, works well)

23

Place the plastic-enclosed dough on the floor, and stand barefoot on top of it

24

Press down with both feet — the whole surface of your feet, not just the heels — and gradually turn in a circular fashion, using small, stomping steps

25

As your body weight is applied, the dough will flatten out and stretch

26

Stop occasionally to remove and fold the dough with your hands, then sandwich it again between the layers of plastic cloth and repeat your foot-pressing activity

27

If necessary to prevent the dough from sticking to the plastic, sprinkle it with additional flour

28

After 4 or 5 minutes, when the dough feels elastic and has acquired a satiny sheen, do a final round of stomping to flatten it into a 1/4 inch-thick, more-or-less, oval shape

29

Transfer the dough to a large, lightly floured board

30

Alternating vertical and horizontal strokes, use a lightly floured rolling pin to stretch the dough into a large oval, about 1/8-inch thick, 1 foot wide, and about 1 1/2 feet long

31

If necessary, divide the dough in half and make two smaller ovals

32

Sprinkle the rolled-out dough liberally with flour, and fold it back on itself 4 or 5 times (like folding a paper fan, but do not crease or press the folded dough)

33

Use a long, sharp knife to cut the dough into 1/4-inch-thick ribbons that are 1 1/2 feet long

34

Lightly dust the noodles with flour before lifting them from the board

35

To cook the noodles: Bring a very large pot of water to a rolling boil

36

Gently shake off excess flour from the noodles before lowering them into the pot

37

Stir the noodles to be sure they separate into individual strands

38

Cook at a steady boil for 7 to 8 minutes, stirring occasionally

39

Test a noodle by pulling it out of the pot and plunging it into cold water: It should be translucent, with no hard core, but still firm

40

If necessary, boil further, checking progress every 45 seconds or so

41

If you will be serving the noodles hot later, lift them from the pot, reserving the boiling water (either use a pasta insert, or scoop a strainer or colander under the noodles)

42

If you will be serving the noodles cold, drain them

43

Whether you plan to serve the noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy

44

Set the noodles aside until ready to eat — they can be held for up to several hours (refrigerate if holding for more than 20 minutes)

45

When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving them chilled as a salad

46

Bring a very large pot of water to a rolling boil

47