| previous | next |
Title: Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 2
Categories: Chinese Pasta Cookbook
Yield: 1 Servings
| See part 1 |
into 3-to 4-inch folds. With a very sharp knife or Chinese cleaver, cut the noodles by pressing straight down into the folded dough. Fluff the noodles onto a cornstarch-dusted surface and allow them to dry about 15 minutes before storing as described above. The noodles should be dry and silky but not brittle.
A small recipe makes 3/4 pound of noodles.
A large recipe makes about 1 1/4 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 Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already
have established a connection with on Sep 18, 1997
Recipe by: Linda Burum, Asian Pasta
previous next