Japanese Udon
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Karen Green
"The Great International Noodle Experience"INGREDIENTS
4 cups all-purpose or whole-wheat flour
1 teaspoon salt
1 egg yolk
1/2 to 2/3 cup cold waterSift the 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 kitchen towel 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. (When unrolled, the dough strips should be at least 12-inches long.)
Cook for 3 to 4 minutes in boiling salted water.
Makes about 1-1/2 punds fresh noodles