Post by chromedome on Sept 27, 2002 13:26:36 GMT -6
Japanese Udon
Yield: 6 servings
4 c All-purpose or whole-wheat -flour
1 ts Salt
1 Egg yolk
1/2 To 2/3 Cup cold water
Sift flour and salt together into a large bowl. Add
the egg yolk and enough cold water to make a stiff
dough. Knead thoroughly. Cover the dough with a damp
cloth and let it stand for 30 minutes. Sprinkle a
board and rolling pin with additional flour. Roll out
the dough until it is paper-thin. Fold the dough into
a long, loose roll and cut it crosswise into strips,
1/10 inch wide. When unrolled, the dough strips should
be at least 12 inches long. Cook for three or four
minutes in boiling salted water
If you have a pasta rolling machine use it instead.
Yield: 6 servings
4 c All-purpose or whole-wheat -flour
1 ts Salt
1 Egg yolk
1/2 To 2/3 Cup cold water
Sift flour and salt together into a large bowl. Add
the egg yolk and enough cold water to make a stiff
dough. Knead thoroughly. Cover the dough with a damp
cloth and let it stand for 30 minutes. Sprinkle a
board and rolling pin with additional flour. Roll out
the dough until it is paper-thin. Fold the dough into
a long, loose roll and cut it crosswise into strips,
1/10 inch wide. When unrolled, the dough strips should
be at least 12 inches long. Cook for three or four
minutes in boiling salted water
If you have a pasta rolling machine use it instead.