SHOPPING LIST: Cooking Skills: Noodles 1, Chapter 6 (Handmade Noodles)

Plain flour (about 1.5 kg across the recipes and experiments), strong white bread flour, fine salt, eggs with the British Lion mark, neutral oil, and bicarbonate of soda (only for the optional alkaline recipe). A rolling pin, a long sharp knife, cling film, a floured tray and a big pan. Gloves for the baked soda.

Simple flour-and-water noodles (3 portions)
[ ] 300 g plain flour, plus extra for dusting
[ ] ½ tsp fine salt
[ ] 140 ml cool water

Hand-torn ribbon noodles (3 portions)
[ ] 250 g plain flour, plus extra for dusting
[ ] ½ tsp fine salt
[ ] 125 ml cool water
[ ] 2 tbsp neutral oil, for brushing

Knife-cut egg noodles (3 portions)
[ ] 300 g plain flour, plus extra for dusting
[ ] 1 Lion-marked egg
[ ] ½ tsp fine salt
[ ] 60 ml cool water, or a little more as needed

Alkaline ramen-style noodles (3 portions, optional)
[ ] 2 tbsp bicarbonate of soda (to bake first)
[ ] 300 g strong white bread flour, plus extra for dusting
[ ] 1 tsp baked bicarbonate of soda (cooled), dissolved in the water
[ ] 120 ml warm water
[ ] ½ tsp fine salt

For the experiments
[ ] Extra plain flour
[ ] A ruler to check thickness