ruby said:

Michael V said:

ruby said:

I followed the instructions for the hand kneading on the cumin lamb link, even down to the bit that said to just bring the dough together and rest it for ten minutes before kneading to a smooth dough, then resting it again which develops the gluten. But I departed just a little and did do a sort of second kneading…..I picked up the ball of dough and worked it while I read the part of the recipe that dealt with prepping and cooking the lamb. So it did get a bit more working. I don’t feel that it needed it though.
I’ll experiment a bit more, but I’m so happy with the outcome this time. I’ll be doing the torn noodles in broth sometime this week. Peasant cooking yeah!
I’ve explored that website for more cooking tips and ideas, it’s a good one.

Thanks.

Several more questions:

When did you oil the dough in that sequence?

When did you cut the dough up?

How many pieces?

What weight of flour did you use?

I oiled the dough up after that second kneading/not kneading I did. I then cut it up into 4 pieces ready for the ripping off and cooking part. 4 made squishing it thinner easier for the ripping up.
I used 100 grams of flour and 50 grams of water. I made myself weigh the water as recommended. The dough was not sticky at any stage, which I was really happy with.
Oh, and I didn’t add salt to the dough.

Thanks very much for answering my questions. I’ll have a go at it like that next time I make some.

I still have half my lump (originally 205g:144g) – in the freezer. I intend to try to make ravioli or other filled dumplings from it.