Tunnelgrain Noodles

“If you can tear it with your fingers, you didn’t knead it long enough.”

— Gilda Moldbrisk, famed noodle matron of Stonepan Hall

Instructions

1. Form the Dough
   In a stone bowl, mix flour, starch, and salt. Make a well in the center and add the eggs. Begin mixing with a fork or fingers until it forms a shaggy dough.
2. Knead with Conviction
   Turn dough onto a lightly floured surface. Knead for 15 full minutes until the dough is smooth, dense, and elastic — almost like leather. Add water only if too dry to bind.
3. Rest and Resist Temptation
   Wrap in oiled cloth or waxskin and rest for at least 1 hour (overnight if possible). This develops the chew and flavor.
4. Roll and Cut
   Divide into workable sections. Roll out with a stone dowel or press into sheets about 3mm thick. Cut into long strips (tagliatelle-style) or thick stubby noodles (for soups).
5. Cook or Dry
   Boil in salted water or broth for 5–8 minutes — they will remain chewy no matter what.
   Or dry on hanging rods for storage up to 3 months in a dry tunnel pantry.

Cultural Notes

• Test of Courtship: In some holds, suitors must make noodles for the elder matron. If she breaks it with her fingers, the marriage is off.
• Tunnel Tradition: Hanging noodles above the kitchen is said to ward off cave spirits and encourage prosperity.
• Ration Use: Dried tunnelgrain is included in BRASC supply kits, often labeled: “Edible, throwable, durable.”