Hand-Cut Knife Noodles
There is a specific satisfaction in holding the heavy, flour-dusted dough log and watching the noodles curl into the steam. This is not about uniformity; it is about the irregular edges that catch every drop of liquid in your bowl.
Control the hydration for a clean shave.
The dough should feel like stiff modeling clay; if it is too soft, the noodles will stick together in the pot. Rest the dough covered to allow the gluten to relax, which prevents it from snapping back while you cut.
- Large mixing bowl
- Sharp, wide-bladed knife or a heavy-duty dough cutter
- Wide stockpot
- Spider strainer
What goes in.
- 3 cupsAll-purpose flour
- 3/4 cupCold water
- 1/2 tspSalt
- 1 tbspNeutral oil for coating
Steady Rhythm
Hold the dough log firmly over the boiling water. Use short, decisive slicing motions to flick thin strips off the edge; maintain a consistent thickness so they cook evenly.
The method.
Mix the dough
Whisk salt into the flour. Add water gradually, using your fingers to pull the flour into a shaggy mass. Knead on a clean counter for 8-10 minutes until the surface is smooth and firm.
Rest
Cover the dough tightly with plastic wrap or a damp cloth. Let it sit at room temperature for at least 30 minutes; this makes the dough workable.
Prepare the boil
Bring a large pot of water to a rolling boil. Do not salt the water, as the noodles are already seasoned.
Shave the noodles
Hold the dough log in your non-dominant hand, angled slightly over the water. With your dominant hand, slice thin ribbons directly into the pot, moving quickly to prevent them from clumping.
Cook
Boil for 3 minutes. The noodles are done when they float to the surface and turn from opaque to translucent.
Finish
Scoop out with a spider strainer, rinse briefly under warm water to remove excess starch, and toss immediately with oil.
Other turns to take.
Whole Wheat Cut
Replace 1/2 cup of all-purpose flour with finely milled whole wheat flour for an earthier, denser bite.
Spinach Infused
Replace half the water with pureed, strained spinach for vibrant green noodles.
When it doesn't go to plan.
If the dough sticks to the knife while cutting, lightly flour the blade.
Keep the water at a vigorous boil; low heat will result in gummy, clumped noodles.
Practice your cut on a wooden board first if you are not comfortable shaving directly over the pot.
The ones that keep coming up.
Why are my noodles clumping in the pot?
Either your water wasn't boiling hard enough, or your dough was too hydrated. Ensure the water is at a constant, violent boil before you start cutting.
Can I make this dough ahead of time?
Yes, but keep it refrigerated. Bring it back to room temperature for 20 minutes before cutting; cold dough is too tough to shave thinly.
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