Tag Archives: Pasta

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce (whatsinthepan)


2 T olive oil, more if needed, divided
1 lb shrimp, peeled and deveined
10 oz white mushrooms, sliced
1/2 c basil pesto
4 garlic cloves, minced
1/2 c sodium free chicken broth (adjust salt if not sodium free)
10 oz fettuccine pasta
1/4 t salt

Seasoning Mixture

1 t Italian Seasoning (thyme, oregano, basil, combined)
1/4 t red pepper flakes
1/2 t paprika
1/2 t salt
chopped fresh basil

Heat 1 T olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mix. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 min, turning once midway until shrimp is pink and cooked through. Remove shrimp from the skillet. Add 1 T olive oil to the skillet. Once the pan is hot, add sliced mushrooms and salt and cook, stirring until mushrooms release liquid and reduce in volume and get soft, for about a min or two. Add minced garlic for the last few min, when mushrooms are almost ready. Add cooked shrimp. Add basil pesto and chicken broth. On medium heat, mix everything to combine. Remove from heat. In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. Add pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Season with more salt if necessary. Serve with additional red pepper flakes, if desired.


Copycat Ohana Polynesian Resort Stir Fried Noodles (allears)


1 T canola oil
1 t each, puréed garlic and ginger
1/4 c julienned red pepper
1/4 c julienned pineapple
2 c cooked udon noodles
salt and pepper to taste
1 t chopped roasted peanuts

Heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 c peanut sauce to glaze ingredients. Garnish with nuts. Yield: 4 servings.

Peanut sauce 

2 cloves garlic, peeled
2″ piece ginger, peeled
1/2 c peanut butter
1/4 c soy sauce
1/4 c sugar
1/4 c water
1/8 c diced Spanish onion
1 T chopped peanuts

Put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 min. Remove from heat, pour in blender. Pulse until smooth.


Instant Pot Lasagna (sistersunderpressure)

1 lb ground beef
8 oz ricotta cheese
1 c mozzarella cheese, divided in half
1 c Parmesan cheese, divided in half
1 egg
Italian spices
salt and pepper to taste
no-boil lasagna noodles
1 jar pasta sauce

Brown ground beef. Mix ricotta cheese, 1/2 c mozzarella cheese, 1/2 c Parmesan cheese, egg and spices. Line bottom of 7″ springform pan with no-boil lasagna noodles. Break into pieces to fit the pan. Add layer of tomato sauce, enough to cover the noodles. Add layer of half of ground beef. Add layer of half of cheese mix. Repeat with another layer of noodles, tomato sauce, ground beef and cheese. Top with layer of noodles, and additional tomato sauce. Add remaining mozzarella and Parmesan cheeses. Place trivet in Instant Pot insert, and add 1 1/2 c water. Loosely cover pan of lasagna with foil to keep out water. Place lasagna pan on top of trivet in insert. Lock lid on pot, and set valve to sealing. Press manual, 20 min (be sure pot is on high pressure). After cook finishes, allow to naturally release pressure, approx 10 min. Remove lasagna after pressure releases. Broil on high for a few min to brown cheese.

Spaetzle (allrecipes)

4 c flour
5 eggs
1 t salt
3/4 c water

In large bowl combine flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 qts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 – 4 min). Serve as a side or main dish. Note: For authentic spaetzel, use more eggs instead of water (will make them more rubbery). A stiffer dough is easier to grate.

Chef John’s BLT Pasta (allrecipes)

1 T olive oil
1/2 lb bacon, cut crosswise into 1″ pieces
2 cloves garlic, minced
2 t lemon zest
2/3 c creme fraiche
2 c  ditalini pasta
2 c  halved cherry tomatoes
4 c baby arugula, coarsely chopped (can use less)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 T freshly shredded Parmesan cheese or to taste (opt)

Pour olive oil into a heavy skillet over medium heat, add bacon and cook until almost crisp, 5 – 8 min. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 t bacon grease in the skillet. Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 – 3 min. Stir creme fraiche into bacon mix. Bring a large pot of salted water to a boil and stir in 2 c pasta. Cook till tender, about 8 min. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mix. Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 min. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat. Season with salt, black pepper and cayenne pepper. Stir again and garnish with Parmesan cheese.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce (damndeliscious)


1 16 oz pkg  Potato Gnocchi
2 T unsalted butter
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, and salt and pepper to taste. Cook, stirring occasionally until pink about 2 – 3 min; set aside.

Cream Sauce

1/4 c unsalted butter
4 cloves garlic, minced
2 T flour
1 c chicken broth, or more, as needed
1 t dried thyme
1/2 t dried basil
1/2 c half and half
1/2 c freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Melt butter in the skillet skillet over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1 – 2 min. Whisk in flour until lightly browned, about 1 min. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly until incorporated, about 1 – 2 min. Stir in half and half and Parmesan until slightly thickened, about 1 – 2 min. If the mix is too thick, add more half and half as needed; season with salt and pepper to taste. Stir in shrimp and gnocchi and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Jo Mama’s World Famous Lasagna (geniuskitchen)

6 -7 c  spaghetti sauce (Jo Mama’s World Famous Spaghetti)
1 16 oz box  extra wide lasagna noodles
1 32 oz carton cottage cheese
1 t oregano
3/4 t salt
1/2 c freshly grated parmesan cheese,  divided
1 1/2 lbs mozzarella cheese, shredded

Cook lasagna noodles according to package directions, drain and cut to fit pan. In small bowl, mix cottage cheese, oregano, salt and 1/4 c parmesan cheese. Using 2 deep 9 x 7″ glass baking pans or 1 deep 9 x 13″ casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce. Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce. Top this with a final noodle layer covered with remaining sauce. Sprinkle remaining 1/4 c parmesan cheese over top. Bake in 350° F oven for 30 – 40 min until casserole is bubbling and slightly browned on top. Let cool for 15 min before serving so lasagna can firm up for easier slicing and serving.

Jo Mama’s World Famous Spaghetti (geniuskitchen)

1 lb thin spaghetti
parmesan cheese


2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (opt)
3 – 4 garlic cloves, minced
1 28 oz can diced tomatoes
2 6 oz cans tomato paste
2 15 oz cans tomato sauce
2 c water (If you don’t want to simmer it as long add 1 c)
3 t basil
2 t dried parsley flakes
1 1⁄2 t brown sugar
1 t salt
1⁄4 – 1⁄2 t crushed red pepper flakes
1⁄4 t fresh coarse ground black pepper
1⁄4 c red wine (a good Cabernet!)

In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese. Makes 4 quarts.

Instant Pot Beef Noodle Italian (homemadefoodjunkie)

1T Avocado oil
1 lb hamburger
1/2 lb mild Italian bulk sausage
4 cloves garlic, chopped
1/2 c roasted peppers, chopped
12 oz uncooked pasta (like bow tie)
15 oz can of whole or diced tomatoes with juice
1 8 oz can tomato paste
1 15 oz tomato sauce
1/4 c balsamic vinegar
2 T Worcestershire Sauce
21/2 c water
1 c Mozzarella cheese

Select SAUTE’ function. After 1 min add oil. Add meat and break it up into bite sized chunks and cook until completely browned. You can use the glass lid during saute’ to keep the splatters in the pot. Add chopped garlic and chopped peppers and stir. Add uncooked pasta and water. Add the liquids and the tomatoes. Stir it all together. Secure the lid. Vent closed. Select MANUAL function. Select ADJUST and set for 5 min. Select PRESSURE button and choose LOW pressure. Seal the vent. When cooking is done turn the instant pot OFF and use quick release. The pasta should be completely cooked but not mushy. If it needs a few more min. Hit the SAUTE’ function button and cook until you’re happy with the noodles. At serving Sprinkle the Mozzarella cheese over the top for flavor and garnish as desired. Note: The total time on this recipe is around 40 mi. The instant pot should come to pressure in 10 min or so. Choose bow tie pasta or other thick pasta like penne rather than thin egg noodles. Thin noodles are more likely to burn.

Spicy Sichuan Noodles (Dan Dan Mian) (cooksillustrated)

8 oz ground pork
3 T soy sauce, divided
2 T Chinese rice cooking wine or dry sherry
ground white pepper
2 T oyster sauce
4 T Asian sesame paste or peanut butter
1 T rice vinegar
1 – 1 1/4 c chicken stock or canned low-sodium chicken broth
1 T peanut oil
1″ piece fresh ginger, minced (about 1 T)
6 medium cloves garlic, minced or pressed through garlic press (about 2 T)
3/4 t red pepper flakes
1 T toasted sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (opt)
1 T Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (opt)

Combine pork, 1 T soy sauce, sherry and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and pinch white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 qts water to boil in large stockpot over high heat. Meanwhile, heat 12″ skillet over high heat until hot, about 2 min. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 min. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 min. Add peanut butter/chicken stock mix; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 min. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4. Note: If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 c chicken stock. Also note that the amount of sauce will coat 1 lb fresh noodles but only 12 oz dried noodles, which bulk up during boiling.

Save Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach (juliasalbum)

1/3 c sun-dried tomatoes with oil (2 T)
1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
1 c half and half (and more)
1/4 t salt
1 c Asiago cheese, grated
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
2 c fresh spinach

Heat sun-dried tomatoes (cut them) in 2 T olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil, generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely. To the same skillet add half and half and salt, bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 c half and half and stir. Taste the sauce, if 1/4 t salt was not enough add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Chicken Stroganoff (lilluna)


2 T olive oil, divided
1 lb chicken breasts, cut into 1″ chunks
1 t garlic powder
1 t onion powder
1/2 t paprika
1/4 t cayenne pepper
1 t salt, divided
1 t ground black pepper, divided

In a large skillet set over medium-high heat, add 1 T olive oil. Meanwhile, place chicken chunks into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and 1/2 t each of salt and pepper; toss to combine.


2 c sliced cremini mushrooms
1 shallot, minced
1 small onion, chopped
3 garlic cloves, chopped
2 T white wine (optional)
4 T butter
4 T flour
2 c low-sodium chicken broth
1 T Worcestershire sauce
1/2 t fresh thyme leaves
1 lb. egg noodles (whole wheat or regular), cooked and drained
1/3 c sour cream, plus more for garnishing
chopped fresh parsley (opt)

Place the chicken in the hot pan (take care not to overcrowd, you may need to do 2 batches) and brown, about 2 – 5 min on each side. The chicken does not need to be cooked throughout. Remove from pan and transfer to a plate (continue with remaining chicken if needed). Add the the remaining T oil to the skillet and add mushrooms, cooking until brown, about 4 min. Add shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 min, then add butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken. Toss in chicken, turn the heat down to medium-low and continue to cook for 5 – 8 min. Add egg noodles and sour cream and stir until combined. Cook for 2 more min, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired. Serves 6 – 8.

Romano Chicken with Lemon Garlic Pasta (worldrecipes)


1/2 lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
1/2 c finely grated parmesan cheese
1 egg
dry parsley
1/2 c panko bread crumbs
oil for frying

Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.

Lemon Garlic Pasta

1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from 1/4 lemon
2 T butter, cold, divided
2 – 3 T whipping cream, or to taste
salt and pepper

Cook pasta according to package direction; drain (reserve about 1/2 c pasta water). Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half. Add 1 T butter and slowly melt into your sauce, while swirling the pan; add another 1 T butter and repeat; stir in whipping cream and about 2 T pasta water. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Kung Pao Noodles (lecremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package’s instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately. Serves 4 – 6.

Soba Noodles with Sweet Ginger Scallion Sauce (simplyreem)


1 9 oz pkg Soba noodles
salt and pepper as per taste
2 T sesame seeds, lightly toasted
cucumber, thinly julienned (opt)
lime wedges (opt)

Boil soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!

Sweet Ginger Scallion Sauce

1 1/2 c scallions, finely chopped
2 T ginger, minced
1/4 c cilantro, chopped
2 – 3 T sesame oil/ grape seed oil/ any neutral oil
2 t chili oil
1 T soy sauce
2 T rice wine vinegar
2 T honey
1 t salt, as soy sauce is salty too so be careful with the salt
1 t black pepper

Mix all the ingredients and check for the seasoning. Keep it aside for 10 – 15 min for the flavors to develop.

Parmesan Garlic Noodles (happilyunprocessed)

3 t olive oil
5 – ­6 cloves fresh garlic, minced
3 T butter
3 c chicken stock
1/2 box angel hair pasta
1 c freshly grated Parmesan cheese
3/4 c half and half (can sub whole milk)
1/2 t salt
1/4 t pepper
1­ – 2 T fresh parsley, chopped fine

In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 min. Season with some salt and pepper. Add the chicken stock. Turn the heat up to high and let it come to a boil. Add the pasta and cook according to directions. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted. Add half and half (or milk) and parsley. Add more cream or milk if necessary. Serve immediately

Pan Fried Honey Hoisin Noodles (woksoflife)

1 T honey
1 T hoisin sauce
2 t soy sauce
1/2 t sesame oil
1/4 t salt
1/2 T shaoxing wine or dry sherry (opt)
1/4 t white pepper
8 oz fresh Hong Kong Style Egg Noodles (pan-fried noodles, not “wonton noodles”) or 3 bundles dried Hong Kong Style Egg Noodles
3 T oil
1 scallion, chopped
1 T toasted sesame seeds

In a small bowl mix together honey, hoisin, soy sauce, sesame oil, salt, shaoxing wine (if using) and white pepper. Set aside. Bring a pot of water to a boil and add the noodles. Fresh noodles should be boiled for about 1 min. For dried noodles, boil for 2 – 3 min. Rinse the noodles in cool water and drain thoroughly. Heat wok over high heat and add 1 T oil. Spread noodles across the surface of the wok in a thin, even layer and swirl the wok to distribute the oil. Cook over medium to medium high heat until the noodles are crisp, about 5 min. Flip noodles over and add another T oil around the perimeter of the wok to let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get the noodles to crisp evenly. You want them to be pretty dry, so that the sauce caramelizes when you add it. Keep the heat at medium and add that last T oil to the wok, along with the sauce. Toss the noodles around for another 3 min until they’re all coated and the sauce is caramelized. Garnish with scallions and sesame seeds. Makes 2 servings.

Real Japanese Ramen Noodles (instructables)

3/4 c flour
1 egg
3/4 t salt or to taste
1 T water (depending on flour and humidity)

This dough doubles or even quadruples very well, although the dough becomes harder to knead. Mix dry ingredients, make a well in the center and beat the eggs and water inside. Then slowly combine the ingredients together. Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second. If it’s too sticky, add some flour and knead it in. If it doesn’t stick at all, add some water a few DROPS at a time. The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles. Put it in a damp cloth and find something to do for at least 30 min in the summer, up to 2 hours in the winter. Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (otherwise we’ll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher. If you can, get it to about 1 mm in thickness. If it starts sticking, get some more dry flour onto there. If it starts springing back to its original shape, let it rest for a min or two. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it 2 times in the same direction, each time spreading flour on the surface. finally, get some flour on the top. Don’t worry, all that loose flour will wash off when we boil it, and the flour in the water will keep our noodles together also. Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough. Periodically spread some more flour. It won’t hurt anything and it’s best to be safe rather than sorry. Once you have a pile of cut noodles, toy at them with your fingers to unfold them. toss them around with some more flour, just be careful not to break the noodles. Once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with chopsticks. As long as the water is hot enough, they should start floating. I usually boil them about 4 min, depending on how thin I got the noodles. The best way is to just taste the noodles and drain them when they’re just soft enough. You can also boil some vegetables or meat with the noodles to heat them up, just make sure to not cool the water down too much when you put them in. Add some soup and eat.

Homemade Udon (healthydeliscious)

2 3/4 c bread flour
1/3 c corn or tapioca starch
3/4 c warm water
1 1/2 t sea salt

In a small bowl, dissolve the salt in the warm water. Sift the flour and starch into a second bowl. Make a well in the flour bowl and pour about 1/2 of the water into the well. Mix with your hands scraping the bottom of the bowl as you mix until the water is incorporated, use a swift upward motion to “toss” the water into the dough, creating a sandlike mix. Add about 1/2 of the remaining water and continue to mix until the dough begins to separate into strands. Finally, add the rest of the water and mix and squeeze the dough together until it binds into a ball. The dough will not be smooth at this point. Let the dough rest in the bowl for 30 min. Knead the dough until very smooth and shiny, either by hand or using a stand mixer. This will take 8 – 10 min. Once the dough is smooth, form it into a tight ball and rub with a little olive oil. Place the dough ball into a clean bowl, cover with a cloth and allow to rest for 3 – 4 hours. Sprinkle your counter with flour and place the dough onto it. Roll to a 1/4″ thickness. Sprinkle the dough with starch, then fold the dough in half. Sprinkle with more starch and fold in half again. Let the dough rest 30 min. With a sharp knife, cut the dough crosswise into noodles about 1/4″ wide. Separate the noodles to prevent them sticking together. To Cook: Bring a large pot of salted water to a boil. Add the noodles and cook until they float, about 3 min. To Freeze: Place small portions of uncooked noodles on a plate or sheet pan and place in the freezer. Once noodles are frozen, transfer them to ziploc freezer bags. To cook, add frozen noodles directly to hot water.