Step 1

In a large bowl, mix flour and salt. Add water gradually while stirring the flour constantly to evenly distribute the liquid.

Step 2

Combine with your hand into a rough-looking dough. Cover then leave to rest for 30 mins.

Step 3

Knead the dough for about 3 mins until it becomes very smooth.

Step 4

With a rolling pin, gradually flatten the dough into a sheet about 2mm thick. During this process, flip and turn the dough as often as necessary to achieve an even thickness. Also, remember to dust the surface and the dough with flour to prevent sticking.

Step 5

Once the dough is rolled to your desired thickness, spread cornmeal over and underneath. Then fold the dough sheet into a band of 4-5 layers. Use a sharp, dry knife to cut it into thin strips.

Step 6

Gently unfold and loosen the noodles with your hands.

Step 7

Bring a large pot of water to a full boil. Add the noodles. Cook over high heat. Once the water boils again, pour in 120ml/½ cup cold water.

Step 8

Cook the noodles for a further 1-2 mins (Taste a bit to check the doneness as the time required depends on the size of your noodles).

Step 9

Rinse the noodles briefly under running water to remove excess starch then drain well. Serve in soup or with sauce and toppings.

Step 10

You may increase the ingredient quantity proportionally and make a bigger batch. It’s best to freeze uncooked noodles right after they’re cut and loosened.

Step 11

Sprinkle extra cornmeal to prevent sticking and divide them into single portions. Place them in a single layer onto a tray. Store in the freezer. Once completely frozen, transfer the noodles into an air-tight bag/container.

Step 12

Cook the usual way without defrosting.