Shou Ganmian (手擀面)

Steps

1. 

   In a large bowl combine flour and salt. Gradually add water, stirring constantly so the liquid distributes evenly.

2. 

   Knead the dough by hand until a rough mass forms, cover and let rest for 30 minutes.

3. 

   Knead the dough for about 3 minutes until smooth and elastic.

4. 

   Roll the dough with a rolling pin into a sheet about 2 mm thick, turning it periodically and dusting the surface with flour to prevent sticking.

5. 

   Sprinkle the rolled sheet with corn grits on both sides, fold the sheet into 4‑5 layers and cut with a sharp dry knife into thin strips.

6. 

   Gently spread and loosen the noodles by hand.

7. 

   In a large pot bring water to a full boil, add the noodles. When the water boils again, pour in 120 ml of cold water.

8. 

   Cook the noodles for another 1‑2 minutes, checking doneness by taste.

9. 

   Briefly rinse the noodles under running water to remove excess starch, and drain well.

10. 

    If desired, increase the amount of ingredients proportionally, freeze the uncooked noodles immediately after cutting and loosening.

11. 

    Sprinkle the noodles with additional corn grits, spread them in a single layer on a baking sheet and freeze. After fully frozen, transfer to an airtight bag or container.

12. 

    Cook the noodles as usual, without thawing.