Chinese egg noodle dough (hand,mixer,or food processor) pt 2

Yield: 1 Servings

Measure Ingredient
\N \N See part 1

before storing as described above. The noodles should be dry and silky but not brittle.

A small recipe makes ¾ pound of noodles.

A large recipe makes about 1¼ pounds.

*2 cups (3 cups for larger recipe) bread flour may be substituted for all the flour.

Most Chinese cooks do not make their own noodles, wonton wrappers, or egg-roll skins because the products are available at nearby markets. But not everyone is near a Chinese market, and with a food processor and perhaps a pasta machine within arm's reach, the potentially time-consuming tasks of mixing, kneading, rolling, stretching, and cutting the dough take only minutes. I have included alternative directions for those who do not own these machines. The same dough may be used to make square or round wonton and egg-roll wrappers.

Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers and pasta creations of the East.

Scanned by Brenda Adams <adamsfmle@...>; MC formatted by MC_Buster. Posted to MC-recipe 9/22/97 Recipe by: Linda Burum, Asian Pasta Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 22, 1997

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