INGREDIENTS

INSTRUCTIONS

In a food processor fitted with a metal blade, process the flours and
salt to mix them well. Beat the eggs with 5 tablespoons (6  tablespoons
for the larger recipe) water. Turn on the machine and  gradually add
the mixture, processing just until the dough begins to  form a ball.
You may need to drizzle in the remaining water, but stop  processing
just before the dough becomes a ball. Process another 10  seconds if
you are going to use a pasta machine to roll out the  dough. Process
the dough another 35 seconds if you are going to roll  it out by hand.
Turn the dough, which should be barely sticky, onto a  very lightly
floured board, and knead it about 1 minute. It should be  satiny and
not stick to the palm of your hand when you hold it 15  seconds. Cover
the dough with plastic or put it in a plastic bag and  let it rest half
an hour to an hour.  To mix by hand, blend the flours and salt in a
large bowl. Make a  well in the center and crack the egg into it. Add
all but 2  tablespoons of the water and blend it first into the egg and
then  incorporate the flour. Add enough water to make a lose but not
gooey  dough. Pick up about 1/3 cup of the dough and rub it vigorously
between your hands for about half a minute to develop the gluten and
shorten the kneading time. Repeat with the remaining dough. Turn the
dough onto a floured board and knead at least 10 minutes until the
dough is satiny and does not stick to the palm of your hand when held
for 15 seconds. Oil the dough, cover it with plastic or put it in a
plastic bag, and let it rest half an hour to an hour.  The dough may
also be made in a heavy-duty mixer and kneaded with a  dough hook.  To
roll out the dough with a pasta machine, roll the dough into a  sausage
shape 11/2 inches in diameter and cut it into thirds for the  small
recipe or quarters for the large. Cover the resting dough with  plastic
while you roll out the first piece. Flatten the dough piece  to a
rectangle about 1/4-inch thick and lightly coat both sides with
cornstarch. Pass the dough through the thickest setting. Then fold  the
dough into thirds, flatten it slightly, dust it with cornstarch,  and
run it through the rollers again, feeding in the unfolded end  first.
Repeat this procedure three times. Turn the machine to the  next
thinnest setting, dust the dough, and roll it through unfolded.  Repeat
this procedure with each setting up to the fifth setting, or  until the
dough is 1/8-inch thick for hearty noodles or 1/16-inch  thick for
delicate noodles and wonton or egg-roll wrappers. Spread  the rolled
dough on a tea towel to dry slightly and become firm.  After you roll
out the remaining dough pieces, the first piece should  be ready to
cut.  Run the cornstarch-dusted dough through the 1/8-inch or 1/16-inch
cutting blades of the pasta machine, cut the noodles in half, and  dust
them with cornstarch. Allow them to dry about 10 minutes before
cooking them, or refrigerating or freezing them for future use.  To cut
wontons or egg-roll skins, lay one piece of rolled dough on a  wooden
board, and with a sharp knife and ruler mark off 3-inch  squares for
wonton or 7-inch squares for egg rolls. If you wish to  make round
wonton wrappers, cut the dough with a 3-inch-round cookie  cutter,
biscuit cutter, or opened tin can (e.g., a tuna can). Allow  the cut
pieces to dry about 10 minutes, then dust them with  cornstarch and
stack them.  To roll out the dough by hand, it is best to use a long
thin rolling  pin about 16 inches long. If you are using a standard
rolling pin,  cut the dough into smaller pieces. Flatten one of the
dough pieces  into a circle on a cornstarch-dusted board. Place the
rolling pin in  the center of the circle and roll the dough away from
you, then roll  the pin toward you in a sweeping motion. Turn the dough
a quarter  turn and roll again. Continue rolling and turning until the
dough is  almost 1/16 inch thick.  Put terry toweling along the edge of
a table. Dust the dough sheet  lightly with cornstarch. Hang the dough
from the towel by putting  about a third of it on the towel and
allowing the remainder to hang  over the table. Stretch the dough as
thin as possible, holding the  end on the towel down while pulling the
other end. Allow the dough to  dry while you roll out and stretch the
remaining dough. Fold the  first noodle sheet accordion-style 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  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2794
Calories From Fat: 422
Total Fat: 47.8g
Cholesterol: 558mg
Sodium: 3138.7mg
Potassium: 812mg
Carbohydrates: 498.5g
Fiber: 15.9g
Sugar: 2.1g
Protein: 77.1g