Kazakh Noodles
- Cuisine: Asian
- Course: Main Course
- Features: Fast, Kid-Friendly
Summary:
Stretching dough the Kazakh way is amazingly easy, though the recipe directions may look long. Once you pick up a piece of dough and see how it yields, you'll find your own technique.
The dough must be made at least 30 minutes and up to 2 hours before it is to be shaped into noodles. The noodles can be shaped just before serving or several days ahead and left to dry on a makeshift rack.
4 servings
Ingredients:
- 3 1/2 cups flour, preferably unbleached, plus more for dusting the work surface
- 1 teaspoon salt
- 2 large eggs
- About 3/4 cup lukewarm water
- 8 cups low-sodium chicken broth (for cooking; may substitute water or beef/lamb broth)
Directions:
At least 1 hour before you want to serve the noodles, combine the flour, salt and eggs in a food processor; pulse to combine. With the motor on, slowly pour the water through the feed tube until a ball of dough forms (you may need slightly less or slightly more than 3/4 cup). Turn out onto a lightly floured surface and knead briefly.
Alternatively, combine the flour, salt and eggs in a medium bowl and whisk or stir to mix well. Gradually add the water, stirring until a dough forms and adding water as needed so the dough is not dry or stiff. Turn out onto a lightly floured surface and knead for about 3 minutes, until smooth.
Cut the dough into 4 equal pieces. Use the palms of your hands to flatten each piece into a rectangle approximately 12 inches long and 3 to 4 inches wide on the floured work surface. Use a sharp knife or a metal dough scraper to cut the rectangles crosswise into strips slightly less than 1/2 inch wide. Cover the dough with a clean cloth or plastic wrap; let it rest for at least 30 minutes or up to 2 hours at room temperature.
Before starting to stretch the noodles, lightly dust a large work surface with a little flour. That will allow you to lightly coat the noodles with flour to keep them from sticking, and you can lay the stretched noodles on the floured surface after they have been shaped. (You could instead drape them on a rack or over the backs of several wooden chairs.)
Pick up a dough strip and touch both sides of it to the floured surface, then use the thumb and forefinger of one hand to pinch it gently near one end, holding it nearer the center with the thumb and index finger of your other hand. You'll be stretching it both by pinching it along its length and by pulling the pinched section gently away from where you're holding it in your other hand. Gradually work your way along the strip, pinching it and gently pulling your hands apart a little as you do, to flatten and stretch it. When the strip is 12 to 15 inches long, touch it again to the floured surface to dust it with flour, then lay it to one side of the floured surface. Repeat with the remaining dough strips.
Once all the noodles have been shaped, bring the broth to a vigorous boil in a large pot over high heat. Add the noodles, bring back to a boil and cook for about 6 minutes, until tender but still firm to the bite. Working in batches, drain in a large colander (reserving the broth, if desired, to serve simply with the noodes); serve immediately with sauce or a stir-fry dish.
Recipe Source:
Adapted from "Beyond the Great Wall," by Jeffrey Alford and Naomi Duguid (Artisan, 2008).
E-mail the Food Section with recipe questions.
(Bill O'Leary - The Washington Post)
