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Title: Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 2 Categories: Chinese, Pasta, Cookbook Yield: 1 Servings See part 1 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 MC_Buster. Posted to MC-recipe 9/22/97 Recipe by: Linda Burum, Asian Pasta Posted to MC-Recipe Digest V1 #796 by Badams Sep 22, 1997 |