I glanced at my hands, placed at 10 o’clock and two o’clock on my steering wheel as I drove to yoga class this morning.

Sure, my recently glittered fingernails looked pretty cool, but that isn’t what I noticed. Rather, I discovered that for the first time in forever I was only wearing my wedding ring. (Not my engagement ring and anniversary band or any of my right-hand rings either.)

The reason? I had made noodles last night for the soup I had spontaneously decided to cook, and I don’t like kneading with these other rings on.

Yet, if you’ve never tried making noodles, they aren’t as tricky as you most likely think.

And, to me, food—the best food—is made from scratch.

However, if you’re still looking for another reason to learn how to prepare your own noodles, look no further than the story below.

This guy bought a bag of noodles and discovered that they weren’t quite what he expected—they were made with plastic.

Wow. Just. Wow.

While my favorite noodle recipe isn’t for these delicate Asian noodles, it always turns out perfectly and I’ve used many different kinds of flour.

Bonus recipe:

Polish Egg Noodles

2 c. sifted unbleached flour

1 tsp. salt

3 eggs

2 Tbsp. water

Combine salt with flour in a medium size bowl or laminated surface. Beat eggs with water. Make a well in the center of the flour. Pour in the egg mixture. Using clean hands, blend eggs in a circular motion into flour until mixture makes a ball. Use the ball to pick up any flour at the bottom of the bowl. Sprinkle flat surface with flour and knead dough about 10 minutes until smooth and satiny. Sprinkle a little flour over dough if it seems sticky. Let dough rest in a plastic bag for 10 minutes, or longer, before rolling out. Remove a third of the dough at a time. Pat dough into a 5 inch round on a lightly floured surface. Sprinkle lightly with flour and begin rolling dough, giving it a quarter turn after each roll. Roll to desired thickness. Cut up for noodles.

(Another bonus: kneading is extremely relaxing—a kind of moving meditation.)

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Editor: Bryonie Wise