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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