Japanese Udon

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Title: Japanese Udon
Yield: 6 Servings
Categories: Japanese, Pasta


4 c All-purpose or whole-wheat
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