The mixing ratio for the production must always be 60% flour and 40% water.
Put the flour in a bowl and mix it with the lukewarm water. First, knead everything without oiling your hands to a firm, slightly crumbly mass and let it rest and swell for about 15 minutes. Then with well-oiled hands everything is kneaded well for about 3 minutes until the dough is smooth, elastic, but nevertheless easily fragile.
Now fill a larger saucepan halfway with water, bring to a boil and then season with salt. Divide the dough into 3 portions and press one after the other with the help of a potato press (small holes) into the bubbling water. Always stir immediately. The noodles break up into small segments that are uneven and slightly larger than grains of rice. When they have risen to the surface of the water (that's super fast), immediately pour them and the water through a sieve and rinse off the excess starch under lukewarm running water. Then put the pasta in a preheated bowl and, if necessary, keep it covered and warm in an oven preheated to approx. 50 ° until the other portions have been prepared.
It is advisable to use new water for each cooking cycle, as the homemade rice noodles release a lot of starch, which quickly makes the water creamy. Clear water is better suited for the process. But it goes very quickly if you only salt the water when it is already boiling.
However, if the pasta has cooled down too much, you can heat it in a little neutral oil (butter is also possible) in a pan. In terms of taste, they come very close to rice and can be used in many ways as a side dish. Just don't cook them too long !!! So motto ....... ratz-fatz.
John Myers
