ruby said:

Michael V said:

ruby said:

Thanks.
I did not sieve my flour, and won’t do so for the next lot. As you say, it would rather defeat the purpose of using wholemeal flour.
I did use a very wee bit of oil to coat my divided lumps of dough prior to making the noodles. I think it did help the finished product as well as making the dough easier to handle.
Such an easy method, just ripping nice flat lumps of dough straight into the water! Very much looking forward to just scissoring noodles into the water too.

I wonder what I did wrong with the torn noodles. Hmmm. Maybe the dough was too dry? It certainly didn’t stick to my hands much. I tore flat pieces off, but they sprang back to a small lump in the moment between tearing off and them hitting the water.

I weighed both the flour and the water as per the cumin lamb recipe instructions (so unlike a normally slapdash me), and it turned out perfectly, not too dry or wet. I rested it for a couple of hours after the first knead. I was expecting the torn off bits to spring back like yours but they kept their shape. First time lucky maybe.

Ta. Perhaps the food processor worked it too much. I think I rested it for about an hour and a half. But I am not sure now. And I can’t remember where I put my notes. Buggrit.