INGREDIENTS

INSTRUCTIONS

To make dough by hand: Beat eggs with water, then add      flour. Beat in
the first 2 cups in your mixer and the last cup by hand, as the dough is
very dry. Mix until the ingredients adhere. Knead on board (no need to
flour the board) for at least 10-15 minutes, until         dough is smooth.
Divide dough into 2 balls keeping one     covered while you work with the
other. Roll out to         desired thinness then cut into narrow strips for
noodles or the appropriate squares for wonton skins or egg roll wrappers.
(These should be as thin as             possible.) TO MAKE DOUGH BY
MACHINE: Mix and knead         dough as described above. Roll dough by hand
so it is      thin enough to fit through the widest slot of the          k
neading section of the noodlemaker. Run it through        once. Then
continue to run dough through the slot, but increasing the thinness gauge
until you have the dough at the desired width. The dough is now ready for
any 1 of the following step s. FRESH EGG NOODLES: Put on the egg noodle
attachment        and run dough once through the egg noodle slot. Cut
noodles to desired length. Dust with cornstarch. Wrap      in plastic wrap
and place in refrigerator. WONTON WRAPPERS: Run dough twice through the
last or       next to the last slot. (The dough should be as thin as
possible.) Cut dough into 3 or 3 1/2 inch squares.         Dust with
cornstarch and stack wrappers on top of each other. Wrap in plastic wrap
and store in refrigerator. EGG ROLL WRAPPERS: Run dough twice through the
same slot just like the wonton wrappers. Cut into 5 or 5 1/2 inch squares.
The size of the square is determined     by the width of the dough.
Therefore, try to keep the width of the rolled out sheet to almost, or as
wide as, the width of the noodle slot. The minimum width should be at least
5 inches but is even better if it is 5 1/2 inches.
refrigerator for several days or in the freezer for        several weeks.
COMMENTS: It is much easier and more fun if you use the noodle maker
machine, especially in making wonton and egg roll wrappers. It is very
difficult, if not impossible, to hand roll the dough out as thin as the
machine can. Home made noodles and wrappers are s much better than store
bought ones (they are available in most oriental food stores and
supermarkets) that, once you've made them, you're hooked! It's a fun family
project because your children will       love seeing the noodles and
wrappers being rolled out      by the little machine. They'll fight to get
their turn     to help crank the slot, help feed the dough through, or cut
and dust the wrappers. The author recommends        doubling or tripling
the recipe so you'll have enough      to u se for several weeks, since they
freeze so well.       Yield: 1 1/2 lb egg noodles, 80 to 100 sheets wonton
===============   Reply   49 of Note    1 ===============Board:      FOOD
BB            Topic:      FOOD SOFTWARE        Subject: Z-MM CHINESE 7 99
To:     BGMB90B    ELAINE RADIS          Date:    01/10 From:   BGMB90B
ELAINE RADIS          Time:     8:56 AM
MM: RICE NOODLE DOUGH (FUN)
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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