Recipes

Japanese Udon
  • Ingredients
  • 2 pasta measuring cups all purpose flour
  • 1/2 to 1 teaspoon salt
  • 3/4 to 1 cup water
Directions
  1. Use the oriental noodle or vermicelli die to extrude pasta dough
  2. If making by hand, knead the dough for 10 minutes and allow to rest for about an hour
  3. Roll the dough into 1/8 inch thick sheets on a floured board and cut into 1/4 inch-wide noodles.


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