Klatskin's Lokshen Noodles (Episode
Debbie makes these noodles with her children. This is a wonderful
tradition for them to remember as they get older and a wonderful
skill to achieve. Debbie uses her hands. You can also use a food
processor and a pasta machine.
3 cups unbleached all-purpose flour (approximately)
½ teaspoon kosher salt
- On a clean counter top form 2 cups of the flour into a pile.
Make a well in the center. Carefully break the eggs and sprinkle
the salt on top of the flour. With your hand or a fork work the
eggs into the flour until a soft dough is formed, adding flour
- Knead the dough for 20-25 minutes. Wrap the dough in plastic
wrap and let it rest on the counter for 15-30 minutes.
- On a floured surface, and using a floured rolling pin, roll
out the dough until it is approximately 1/8th of an inch thick.
Let the dough rest again for another 10-15 minutes.
- Then, using your fingers stretch the dough and lift it up, until
it begins to become transparent (but not as thin as strudel dough).
Then, once again on a floured surface gently fold over the dough
and with a floured rolling pin, lightly roll the dough out until
it is 1/8th of an inch thick, about 9 by 12 inches. Then using
a knife cut the dough into irregularly shaped noodles about 2
inches long. (You can also use a pasta machine for this.)
- Bring a pot of either salted water or chicken soup to a boil.
Drop the noodles into the boiling water or broth and boil until
cooked, approximately 6 minutes. Taste to see if the noodles are
al dente. Drain noodles and place them in a bowl with hot steamy
broth. Can be served immediately or refrigerated and served later.
for 4 people.