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Noodling

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About
Pasta fanciers are convinced that only hand-rolled noodles can achieve perfect texture, and they may well be right. We confess to a preference for the convenience of pasta machines, either hand-operated or electric. These machines knead the dough, roll it to the thickness (or thinness) you decide upon, then cut the noodles.

Freshly made noodles are very tender and quick-cooking. If you want a firmer texture, try using bread flour—if you can find it*—or use 1 part gluten flour to 6 parts all-purpose flour in our recipes that don’t call for gluten flour. Best of all is semolina flour—the professionals’ choice—which is almost impossible to find at retail.

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