Japanese udon
Yield: 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.
