homemade egg noodles//칼국수

homemade noodles will be your best kept secret

though we know them as wheat noodles or egg noodles, 
i also labeled these with the Korean name because they are a popular comfort food. 
they can be used for just about any recipe that calls for a noodle. 

i actually use this dough for pierogies. check that post out here

they will change your culinary life 

5 cups flour
1 Tsp salt

1 egg, slightly beaten
1 Tbsp Oil
1 1/4 cup cold water

blend the salt and flour, and blend the wet ingredients
mix very, very well.

it will take minutes, a few grunts and a lot of elbow grease
the dough will seem too dry, and you can sprinkle a tbsp of water here and there to help
but it will become very manageable as you work it

once you are finished, break the dough into 4 balls

one ball should be enough for 2-3 servings
wrap the others in plastic wrap and keep for up to 3 days
(the wrapped dough becomes very pliable.. wrap & rest it all for about an hour if possible)

keep the flour close because you will use a lot
flatten the ball, coat with flour, flip and coat again

roll up those sleeves and get to work
i stand on a stool to gain leverage and it helps so much
add flour to keep the dough from sticking to your surface

roll the dough into a shape as close to a rectangle as possible

it should be very thin, enough to see your fingertips press through

flour about 1/4 of the surface

roll that part up and flour the underside of the 1/4

repeat this step a portion at a time, constantly flouring
the idea is to place a barrier of flour between pieces of dough to prevent sticking
don't forget to flip this piece and flour underneath!

this ensures a beautiful cut :)

after a few cuts, "toss" the noodles to separate the folds
you will have lovely long strings

if you feel it is necessary, you can toss them with a bit more flour in a bowl
just to ensure they are well coated and will not stick

when you are ready to cook, drop them into your boiling water/broth/soup 
and cook for about 3-4 minutes

these noodles will thicken whatever you add them to.  
to avoid this, you can certainly cook them separate and add them to the dish after

they are very easy once you get the hang of it, 
and the taste will leave you wishing you'd done this with every recipe :)  

let me know how you like them!

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