How to Make Noodles in a Meat Grinder

 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?



  1. This is awesome. Want to come over and do this together

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