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.
Japanese Udon
ingredients
- 2 pasta measuring cups all purpose flour
- 1/2 to 1 teaspoon salt
- 3/4 to 1 cup water