Japanese udon

Yield: 6 servings

Measure Ingredient
4 cups All-purpose or whole-wheat flour
1 teaspoon Salt
1 \N Egg yolk
½ \N 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, ⅒ 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.

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