| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Cookbook, Pasta |
1 |
Servings |
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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