Simmer

Welcome back to The Noodle Project! Last time, Adam and I used a pasta roller to make very precise tagliatelle noodles with a thickness of 3/8th of an inch. Today I’m with my friend Heidi Rogers, and we’re going back to the basics and the opposite side of the spectrum with a hand pulled Tibetan noodle dish called Thenthuk. Thenthuk is a noodle soup that comes from high up on the Tibetan plateau enjoyed by nomads and other Tibetan communities to keep warm during the long winters. The word thenthuk translates from Tibetan as “hand-pulled noodles”, with “then” meaning pull, and “thuk” meaning noodles. This dish attracted me because of its simplicity - the noodles are literally torn strips that are quickly tossed into noodle broth, and it reminds me of the comfort food that is chicken noodle soup because every family has their own unique recipe and way of making it. When Heidi came over to make noodles on a grey March evening, the simplicity of tearing noodles by hand coupled with the warm comfort of soup was exa