Homemade Noodles That Don't Fall Apart: Discover an Old Grandma's Trick for Soup Like Our Ancestors!
Homemade noodles often turn into mush, but with this old trick, they stay firm. Learn the secret to kneading and drying for a perfect Sunday lunch.
TL;DR
- Use sharp flour (tip 400) instead of soft flour for firm noodles.
- Knead a very firm dough; if it's soft, it will turn to mush in soup.
- Allow the kneaded dough to rest for at least half an hour.
- Roll the dough as thinly as possible.
- Let the rolled dough dry until it's not sticky but also doesn't crack.
- After cutting, let the noodles dry for at least another hour.
- Cook noodles in a large amount of boiling water or broth.
- Shock the cooked noodles with cold water immediately after they float to stop the cooking.
- Freeze only completely dry noodles to prevent them from sticking together.
- Do not add salt to the dough; salt the soup sufficiently instead.