In a medium bowl, whisk together the flour, cornstarch, and salt until smooth with no lumps.

Gradually add the cold water while whisking to create a thin, runny batter that’s consistent with heavy cream.

Heat a large non-stick skillet over medium heat. Do not add oil.

Fill a squeeze bottle or piping bag with the batter.

Hold the bottle about 2–3 inches above the skillet and squeeze in a continuous motion to draw thin lines of batter across the surface in one direction, creating a web of overlapping strands.

Cook for 30–60 seconds until the batter sets and gets tiny strands that dry slightly but do not brown.

Using a spatula, lift the cooked strands and transfer them to a cooling rack; let them dry completely.

Repeat this process in batches until all the batter is used, brushing or spraying the pan lightly with oil if needed to prevent sticking.

Once cooled, the wide sheets of strands can be shredded further — gently pull apart with your hands or run under a coarse grater to create looser, finer threads if desired.

If making desserts or savory dishes immediately, proceed to your desired recipe (e.g., nut filling, cheese bundles).

Otherwise, store the dried kataifi threads in an airtight container at room temperature until ready to use.