| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Japanese, Pasta |
6 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose or whole-wheat flour |
| 1 |
ts |
Salt |
| 1 |
|
Egg yolk |
| 1/2 |
|
To 2/3 Cup cold water |
INSTRUCTIONS
Sift flour and salt together into a large bowl. Add the egg yolk and enough
cold water to make a stiff dough. Knead thoroughly. Cover the dough with a
damp cloth and let it stand for 30 minutes. Sprinkle a board and rolling
pin with additional flour. Roll out the dough until it is paper-thin. Fold
the dough into a long, loose roll and cut it crosswise into strips, 1/10
inch wide. When unrolled, the dough strips should be at least 12 inches
long. Cook for three or four minutes in boiling salted water
If you have a pasta rolling machine use it instead.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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