Pin Noodles

1 1/2 cup wheat starch, 200g
1 cup plus 2 tbsp rice flour, 184 g
6 tbsp tapioca starch
1 1/2 tsp salt
2 1/4 cups hot boiling water

Directions:

Mix all ingredients together except the water in a large mixing bowl. Add in boiling water and stir until the water is all mixed in and the texture is crumbly. Wait until cool enough to handle, sprinkle working surface with flour and knead into a soft pliable dough. Separate into 9 equal parts and with your palms roll each part into 1/2″ thick rolls, then cut into 1/4″ slices. This portion of dough, when hand rolled, will make a noodle about 2″ long. If you want longer noodles adjust the thickness of the slices.

Place one piece of dough in the palm of your hands and roll into a 2″ length noodle, letting the middle of the dough plump up and the ends to taper. Place rolled noodles into a tray that has been dusted with flour.

When all noodles are made, heat a pot of water, adding 1 tsp of oil. When the water is boiling add in the noodles. When the noodles float back to the surface remove and rinse immediately in cold water and then drain thoroughly. Your noodles are now ready cooking in whatever wonderful noodle dish you have planned!

If not using right away, carefully stir in a tiny bit of oil to prevent noodles from sticking together and store airtight in the refrigerator for up to a week. Enjoy!

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