Recipe - Chinese Egg Noodle Dough (Hand Mixer Or Food Processor) Pt 2

See part 1

before storing as described above. The noodles should be dry and silky but
not brittle.

A small recipe makes Three fourths pound of noodles.

A large recipe makes about 1 One fourth 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
eggroll 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 timeconsuming
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 eggroll 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 MCrecipe 9/22/97

Recipe by: Linda Burum, Asian Pasta

Posted to MCRecipe Digest V1 #796 by Badams adamsfmle@sprintmail.com on
Sep 22, 1997