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Hand-Ripped Whole Wheat Noodles, Cooked Straight Away
By The Dough Table11 Oct 2026

Hand-Rolled & Cut · Core

Hand-Ripped Whole Wheat Noodles, Cooked Straight Away

全麦手撕面：现撕现煮，不过刀

No cut, no dry time. The rested dough is pulled into a rope, flattened with the palm, then ripped into 25 mm pieces with the thumb and thrown straight into boiling water — the fastest shape on the site and the one with the most surface.

Flours
Stone-ground whole wheat (integrale)
Egg
Water only, no egg
Water
55%
Sheet
3.4 mm
Cut
25 mm
Drying
Straight to the pot · 0h
Work
50 min + 60 min rest
Serves
5

1The ratio

portions
Hand-Ripped Whole Wheat Noodles, Cooked Straight Away — 5 portions
Flourgbaker’s %
Stone-ground whole wheat (integrale)25063%
Doppio Zero soft wheat (00)15038%
Eggno egg55%
water22055%
olive oil103%
salt41%
Dough weight634 g55% Water

Per portion ≈ 127 g. Every ratio on this site is a baker’s percentage against the flour weight.

2The roller

3.4mm
  1. 14.8 mm
  2. 24.2 mm
  3. 33.4 mm
  4. 42.6 mm
  5. 52 mm
  6. 61.6 mm
  7. 71.2 mm
  8. 80.9 mm
  9. 90.6 mm

Notch by notch 1 → 2 → 3

Cut at 3 (3.4 mm) → 25 mm Cut

Sauce for this

Sizzled chilli oil and black vinegar

油泼辣子配香醋

Sizzled chilli oil and black vinegar is a dressing, not a sauce, which is exactly what a fast, high-surface noodle needs. A slow-cooked ragù would be wasted on something that took forty seconds to make.

Holds 0% chinese

Flour

  • 2 tbsp coarse chilli flakes (crushed, not powdered)
  • 1 tsp Sichuan peppercorns, ground
  • 3 garlic cloves, minced; 20 g spring onion
  • 120 ml rapeseed oil, smoked to 190 °C
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp light soy sauce, 1 tsp toasted sesame oil

Method

  1. Put the chilli flakes, pepper, garlic and spring onion in a heatproof bowl.
  2. Heat the oil until a chilli flake dropped in fizzes immediately, then pour it over in three stages, stirring between each.
  3. Let it stand 10 minutes; the colour deepens from orange to red.
  4. Add the vinegar and soy at the table, not in the pan.

Three-stage pouring keeps the chilli from scorching. One pour at 190 °C burns the flakes on top and leaves the ones underneath raw.

A 60-minute rest is the whole recipe

Whole wheat at 55% hydration is dry and tight at minute five, and by minute sixty it is soft enough to stretch between two hands without a rolling pin. Skipping the rest means ripping a dough that snaps back into a short, thick lump every time.

Divide the rested dough into 120 g pieces, cover them, and keep them covered until the moment each one is used. Whole wheat forms a skin faster than any other flour on the site, and a skinned piece rips into ragged confetti instead of strips.

Palm, then thumb, then water

Roll each piece into a 40 cm rope, flatten it with the heel of your palm to 3.4 mm, then hold one end in your left hand and rip 25 mm pieces off with the thumb and forefinger of your right.

Rip, do not cut. A ripped edge is compressed and slightly curled, and that curl is what holds a chilli oil dressing instead of letting it run to the bottom of the bowl.

Rip directly over the pot. The pieces go in within ten seconds of being made, which is why this is the one shape here with no drying step at all.

Boiling and shocking

Three minutes in well-salted water, then straight into cold water for ten seconds, then drained hard. The cold shock stops the cooking and firms the surface, which is what makes the noodles separate cleanly when the dressing goes on.

Drain them properly — 30 seconds in the colander, not 5. A wet noodle dilutes the chilli oil and the vinegar, and the whole point of this dish is a dressing that clings.

Dressing at the table

Sizzle the chilli oil over the noodles, then add the black vinegar and soy at the table. The heat of the noodles blooms the chilli, and the vinegar goes in last so its acidity survives.

Toss for a full twenty seconds. Ripped noodles have crevices that a quick stir does not reach, and an under-tossed bowl tastes of plain dough in the middle.

Drying

  1. There is no drying step. This shape is ripped over the pot and cooked within seconds.
  2. If you must hold it, lay the pieces on a cloth for no more than 20 minutes; beyond that they weld together.
  3. Leftover cooked noodles keep 24 hours tossed in a little oil, and are best reheated by stir-frying rather than boiling.
  4. The rested dough itself keeps 12 hours in the fridge wrapped tight, and is easier to rip cold.

Keeping Cooked noodles only — one day in the fridge, tossed in 5 ml of sesame oil to stop them welding. This is not a shape to make ahead of time; the whole point is the ten seconds between ripping and boiling.

When it goes wrong

Pieces snap back into lumps
Because Dough did not rest the full hour.
Do this Cover and wait. There is no shortcut; a 30-minute rest gives you a dough that rips into confetti.
Noodles stick together after draining
Because Not shocked in cold water, or drained too briefly.
Do this Ten seconds in cold water, thirty seconds in the colander. Shake twice.
Dressing pools in the bowl
Because Noodles were still wet when dressed, or under-tossed.
Do this Dry them harder than feels right, and toss for twenty full seconds before serving.

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