• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 1

  • Recipe Submitted by on

Category: Pasta, Chinese

 Ingredients List

  • ---For Small Processors---
  • 1 3/4 c All-purpose flour; plus 2
  • -tablespoons
  • 2 tb Gluten flour*
  • 1/2 ts Salt
  • 1 lg Egg
  • About 7 tablespoons water
  • 1/8 ts Oriental sesame oil; or
  • -vegetable oil
  • 1/3 c Cornstarch; (about)
  • ---For Large Processors---
  • 2 3/4 c All-purpose flour; plus 1
  • -tablespoon
  • 3 tb Gluten flour*
  • 3/4 ts Salt
  • 2 lg Eggs
  • About 9 tablespoons water
  • 1/2 ts Oriental sesame oil; or
  • -vegetable oil
  • About 1/2 cup cornstarch


In a food processor fitted with a metal blade, process the flours and salt
to mix them well. Beat the eggs with 5 tablespoons (6 tablespoons for the
larger recipe) water. Turn on the machine and gradually add the mixture,
processing just until the dough begins to form a ball. You may need to
drizzle in the remaining water, but stop processing just before the dough
becomes a ball. Process another 10 seconds if you are going to use a pasta
machine to roll out the dough. Process the dough another 35 seconds if you
are going to roll it out by hand. Turn the dough, which should be barely
sticky, onto a very lightly floured board, and knead it about 1 minute. It
should be satiny and not stick to the palm of your hand when you hold it 15
seconds. Cover the dough with plastic or put it in a plastic bag and let it
rest half an hour to an hour.

To mix by hand, blend the flours and salt in a large bowl. Make a well in
the center and crack the egg into it. Add all but 2 tablespoons of the
water and blend it first into the egg and then incorporate the flour. Add
enough water to make a lose but not gooey dough. Pick up about 1/3 cup of
the dough and rub it vigorously between your hands for about half a minute
to develop the gluten and shorten the kneading time. Repeat with the
remaining dough. Turn the dough onto a floured board and knead at least 10
minutes until the dough is satiny and does not stick to the palm of your
hand when held for 15 seconds. Oil the dough, cover it with plastic or put
it in a plastic bag, and let it rest half an hour to an hour.

The dough may also be made in a heavy-duty mixer and kneaded with a dough

To roll out the dough with a pasta machine, roll the dough into a sausage
shape 11/2 inches in diameter and cut it into thirds for the small recipe
or quarters for the large. Cover the resting dough with plastic while you
roll out the first piece. Flatten the dough piece to a rectangle about
1/4-inch thick and lightly coat both sides with cornstarch. Pass the dough
through the thickest setting. Then fold the dough into thirds, flatten it
slightly, dust it with cornstarch, and run it through the rollers again,
feeding in the unfolded end first. Repeat this procedure three times. Turn
the machine to the next thinnest setting, dust the dough, and roll it
through unfolded. Repeat this procedure with each setting up to the fifth
setting, or until the dough is 1/8-inch thick for hearty noodles or
1/16-inch thick for delicate noodles and wonton or egg-roll wrappers.
Spread the rolled dough on a tea towel to dry slightly and become firm.
After you roll out the remaining dough pieces, the first piece should be
ready to cut.

Run the cornstarch-dusted dough through the 1/8-inch or 1/16-inch cutting
blades of the pasta machine, cut the noodles in half, and dust them with
cornstarch. Allow them to dry about 10 minutes before cooking them, or
refrigerating or freezing them for future use.

To cut wontons or egg-roll skins, lay one piece of rolled dough on a wooden
board, and with a sharp knife and ruler mark off 3-inch squares for wonton
or 7-inch squares for egg rolls. If you wish to make round wonton wrappers,
cut the dough with a 3-inch-round cookie cutter, biscuit cutter, or opened
tin can (e.g., a tuna can). Allow the cut pieces to dry about 10 minutes,
then dust them with cornstarch and stack them.

To roll out the dough by hand, it is best to use a long thin rolling pin
about 16 inches long. If you are using a standard rolling pin, cut the
dough into smaller pieces. Flatten one of the dough pieces into a circle on
a cornstarch-dusted board. Place the rolling pin in the center of the
circle and roll the dough away from you, then roll the pin toward you in a
sweeping motion. Turn the dough a quarter turn and roll again. Continue
rolling and turning until the dough is almost 1/16 inch thick.

Put terry toweling along the edge of a table. Dust the dough sheet lightly
with cornstarch. Hang the dough from the towel by putting about a third of
it on the towel and allowing the remainder to hang over the table. Stretch
the dough as thin as possible, holding the end on the towel down while
pulling the other end. Allow the dough to dry while you roll out and
stretch the remaining dough. Fold the first noodle sheet accordion-style
into 3-to 4-inch folds. With a very sharp knife or Chinese cleaver, cut the
noodles by pressing straight down into the folded dough. Fluff the noodles
onto a cornstarch-dusted surface and allow them to dry about 15 minutes

continued in part 2

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?