Noodle Legend Mastery Craft Perfect Homemade Noodles in 5 Steps

There\it\homemade noodles have a soul, a chewiness that store-bought versions can\too cold and the dough won\eyeballing leads to frustration later. Pour the water slowly into the flour, mixing with your fingers until it shaggy. It should feel like damp sand, not wet mud. That\you\that brings us to the next step.

Resting the dough is non-negotiable. I used to skip this, eager to get to the cutting, but it\in winter, I might go up to 45. This patience pays off—when you return, the dough feels more pliable, almost alive. I\any thinner and they might tear. I love the rhythm of this part—it\it should be al dente, with a slight bite. Drain immediately and toss with your favorite sauce. Olive oil and garlic? A rich ragù? The world\it\I\d love to hear how it goes.