Chinese noodles with perfect bite, chew, texture, with half the work? Sign me up.
After creating the hand-cut noodle recipe, I realized that: wait, I’m way too lazy to use the peeler to make the noodles for more than just Brett and I. But until recently, I didn’t know what to do about it, so when I made dan dan noodles for a group, they had to be satisfied with my favorite store noodles.
It isn’t right. No, my friends deserve the bounce of a fabulous fresh noodle.
Fast forward to last week, as I flipped around the internets, that wild world of wacky ideas, eventually landing on a Mario Batali recipe for bigoli. Mario, I have found through years of cooking, has the most foolproof, accurate recipes in the business. Nothing has ever gone wrong, for me, or anyone I know using his recipes.
So when I got to the end of his bigoli recipe and noticed he suggested extruding it through a meat grinder, the tiny meat grinder in my brain started churning out ideas. I checked in with my favorite pasta chef, Mike of Il Corvo, who confirmed that this not only worked, but was a good idea.
So, if thick Italian noodles can be made in a meat grinder, why not thick Chinese noodles?
Sure enough, with a little adaptation, the same lye noodles that I had painstakingly peeled were now flowing freely out of my meat grinder.
So, who wants to come over for noodles?
- 360 Grams High Gluten Flour
- 1 tsp Lye water (Mine says only ingredients: sodium silicate, soda ash, water)
- ½ tsp Salt
- 1 Cup Water
- Extra Flour for dusting
- Put all but the water into the bowl of a mixer, fitted with dough hook and mix
- Slowly add the water
- Continue to run the dough hook to knead for 3-4 minutes
- Wrap in plastic wrap and chill in refrigerator for at least 30 minutes, up to 24 hours
- Break into 4 pieces
- Feed each piece through the meat grinder (with the blade removed), dusting noodles with flour as they exit
- Cook in boiling water for 3-5 minutes