Homemade Noodles

I love nice thick chewy noodles and the texture that can only come from fresh noodles, not dried. Since it's sometimes hard to find them at stores, I decided to make them myself. The only problem is that even though it's easy, it makes a big mess, so if I'm going to the trouble of making them, I like to make extra and freeze them. I floured them heavily and froze them in individually sized portions. Unfortunately, they stuck together even though I dusted them with a ton of flour. If you have a suggestion on on how store/freeze them, please let me know!


Ingredients:
- 2 parts Flour
- 1 part Ice Water
- lots of extra Flour to keep things from sticking

Directions:
- Mix the water and flour together and knead until it forms a nice smooth dough, adding more flour as needed for dusting the work surface and your hands.
- Let the dough rest for at least 10 minutes.
- Roll the dough out into sheets about 1/8 of an inch thick. If you're having trouble rolling it out, let it rest longer.
- Flour the sheet heavily and roll it loosely.
- Cut the rolls into strips of your desired thickness. Personally, I like them about half an inch wide.
- Carefully unroll the cut strips and lay them out, heavily floured so that they don't stick.
- Bring a large pot of water to a boil.
- Put the noodles into the water for just a few minutes until the noodles are cooked through.
- Drain the noodles and put them into the broth of your choice or toss them with olive oil or sesame oil for use at a later time.