Noodle dough - scissor cut

Two-Ingredient Noodle Dough
This is as stripped-back and pure as it gets. Just flour, water, and your hands. No eggs, no fancy tools. Think gnocchi meets hand-pulled noodle energy — rustic and wildly satisfying to make.

You’re not going for perfect. You’re going for chewy, tender, and ready to soak up any sauce you throw at it.

Dough Ingredients

2 parts regular plain flour
1 part cold water

(Example: 500g flour to 250g water - scale up or down depending on how many people you’re feeding.)This will serve 3 people.

Method

In a mixing bowl, combine the flour and cold water. Mix with your hands (or a spoon if you're not feeling it today) until it comes together into a shaggy dough.

Knead briefly until smooth-ish - it doesn’t need to be silky, just evenly combined and not sticky.

Cover and let it rest for at least 30 minutes. Don’t skip this step - resting lets the gluten relax, which makes shaping way easier later on.

Shaping the Noodles

Once rested, shape the dough into a fat sausage, about 2–3 cm thick.

Now grab your kitchen scissors and go to work: snip off little doughy pillows, roughly the size of gnocchi. No need for precision - part of the charm is that they’re all slightly different.

Keep them lightly floured so they don’t stick together. If this does happen don't worry, they will separate once they are in the water.

Cooking

Bring a pot of salted water to a boil. Cook the noodles in batches so they don’t clump. Boil for about 3 minutes - they’ll float when they’re done. Do not just go by floating to measure doneness, they float relatively fast. I like them after 3 minutes. Cook longer if you want them firmer.

Scoop them out and set aside (bit of oil helps stop sticking if you're not using them immediately). Or toss straight into your sauce of choice.

That’s It

You’ve just made fresh noodles from scratch in under an hour. No rolling pins, no pasta machines, no drama.

Now hit them with your favourite sauce - soy-chili butter, garlic-ginger stir fry, lemony pesto… whatever you’ve got.