Homemade Rishta Noodles

Homemade Rishta Noodles

Prep time: 30 min | Rest time: 20 min | Yield: Approx. 16 oz fresh noodles (serves 6–8)

Ingredients

 2 cups all-purpose flour (plus extra for dusting and rolling)

 ¾ cup warm water (approx. 180 ml)

 1 teaspoon fine sea salt

 1 tablespoon olive oil (optional, for dough elasticity)

Instructions

Make & Rest the Dough

1. Combine: In a large bowl, whisk together the flour and salt. Add the warm water (and olive oil, if using).

2. Knead: Stir until a shaggy dough forms, then turn onto a clean counter. Knead for 6–8 minutes until the dough becomes smooth, supple, and non-sticky. (If dough feels slightly dry, add a splash of water, 1 teaspoon at a time).

3. Rest: Divide the dough into 2 equal balls. Wrap each in plastic wrap or cover with an inverted bowl and let rest at room temperature for 20 minutes to relax the gluten.

Roll & Cut

1. Roll: Working with one portion at a time, generously dust your work surface with flour. Roll the dough out as thin as possible—ideally paper-thin (about 1/16 inch thick).

2. Prep for slicing: Dust the top of the rolled sheet liberally with flour so it won't stick to itself. Gently fold the dough into wide, overlapping layers or roll it loosely into a log.

3. Cut: Using a sharp chef's knife, slice crosswise into thin ribbons (about ¼-inch wide).

4. Separate: Unfurl the ribbons and toss them gently with a little extra flour to keep the strands separate. Repeat with the second portion of dough.

Storage Options

 Use Fresh: Drop straight into simmering broth or soup. Cook for 4 to 6 minutes until tender.

 Air-Drying: Spread the floured ribbons out in a single layer on parchment-lined baking sheets. Let them air-dry completely at room temperature for 24 to 36 hours until brittle and snapping crisp. Store in an airtight glass jar or container in a cool, dark pantry for up to 2 months.

 Flash-Freezing: Form the freshly floured ribbons into loose single-portion "nests" on a baking sheet. Freeze for 1 to 2 hours until rock hard, then transfer to a freezer-safe zip-top bag. Freeze for up to 3 months. (Cook directly from frozen—do not thaw before adding to boiling broth).