• Prep Time:
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  • Serves: 1 Servings

Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 2

  • Recipe Submitted by on

Category: Chinese, Pasta

 Ingredients List

  • See part 1


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

A small recipe makes 3/4 pound of noodles.

A large recipe makes about 1 1/4 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
egg-roll 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 time-consuming
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 egg-roll wrappers.

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