Chinese Egg Noodle Dough (hand,mixer,or Food Processor) P

INGREDIENTS

INSTRUCTIONS

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 <adamsfmle@sprintmail.com>; 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@sprintmail.com> on Sep 22, 1997

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