Japanese Udon

Title:
Japanese Udon

Yield:
6 Servings

Categories:
Japanese,
Pasta




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini