Side Pannel
Egg Noodle Dough
Ingredients List
- **** NO E *****
- -Karen Adler FNGP13B.
- 3 Extra large eggs
- 2 2/3 tb Water
- 3 c All purpose flour; unsifted
Directions
To make dough by hand: Beat eggs with water, then add flour. Beat in
the first 2 cups in your mixer and the last cup by hand, as the dough is
very dry. Mix until the ingredients adhere. Knead on board (no need to
flour the board) for at least 10-15 minutes, until dough is smooth.
Divide dough into 2 balls keeping one covered while you work with the
other. Roll out to desired thinness then cut into narrow strips for
noodles or the appropriate squares for wonton skins or egg roll wrappers.
(These should be as thin as possible.) TO MAKE DOUGH BY
MACHINE: Mix and knead dough as described above. Roll dough by hand
so it is thin enough to fit through the widest slot of the k
neading section of the noodlemaker. Run it through once. Then
continue to run dough through the slot, but increasing the thinness gauge
until you have the dough at the desired width. The dough is now ready for
any 1 of the following step s. FRESH EGG NOODLES: Put on the egg noodle
attachment and run dough once through the egg noodle slot. Cut
noodles to desired length. Dust with cornstarch. Wrap in plastic wrap
and place in refrigerator. WONTON WRAPPERS: Run dough twice through the
last or next to the last slot. (The dough should be as thin as
possible.) Cut dough into 3 or 3 1/2 inch squares. Dust with
cornstarch and stack wrappers on top of each other. Wrap in plastic wrap
and store in refrigerator. EGG ROLL WRAPPERS: Run dough twice through the
same slot just like the wonton wrappers. Cut into 5 or 5 1/2 inch squares.
The size of the square is determined by the width of the dough.
Therefore, try to keep the width of the rolled out sheet to almost, or as
wide as, the width of the noodle slot. The minimum width should be at least
5 inches but is even better if it is 5 1/2 inches.
DO AHEAD NOTES: Noodles or wrappers can keep in the
refrigerator for several days or in the freezer for several weeks.
COMMENTS: It is much easier and more fun if you use the noodle maker
machine, especially in making wonton and egg roll wrappers. It is very
difficult, if not impossible, to hand roll the dough out as thin as the
machine can. Home made noodles and wrappers are s much better than store
bought ones (they are available in most oriental food stores and
supermarkets) that, once you've made them, you're hooked! It's a fun family
project because your children will love seeing the noodles and
wrappers being rolled out by the little machine. They'll fight to get
their turn to help crank the slot, help feed the dough through, or cut
and dust the wrappers. The author recommends doubling or tripling
the recipe so you'll have enough to u se for several weeks, since they
freeze so well. Yield: 1 1/2 lb egg noodles, 80 to 100 sheets wonton
Reply 49 of Note 1 Board: FOOD
BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99
To: BGMB90B ELAINE RADIS
ELAINE RADIS Time: 8:56 AM
MM: RICE NOODLE DOUGH (FUN)
the first 2 cups in your mixer and the last cup by hand, as the dough is
very dry. Mix until the ingredients adhere. Knead on board (no need to
flour the board) for at least 10-15 minutes, until dough is smooth.
Divide dough into 2 balls keeping one covered while you work with the
other. Roll out to desired thinness then cut into narrow strips for
noodles or the appropriate squares for wonton skins or egg roll wrappers.
(These should be as thin as possible.) TO MAKE DOUGH BY
MACHINE: Mix and knead dough as described above. Roll dough by hand
so it is thin enough to fit through the widest slot of the k
neading section of the noodlemaker. Run it through once. Then
continue to run dough through the slot, but increasing the thinness gauge
until you have the dough at the desired width. The dough is now ready for
any 1 of the following step s. FRESH EGG NOODLES: Put on the egg noodle
attachment and run dough once through the egg noodle slot. Cut
noodles to desired length. Dust with cornstarch. Wrap in plastic wrap
and place in refrigerator. WONTON WRAPPERS: Run dough twice through the
last or next to the last slot. (The dough should be as thin as
possible.) Cut dough into 3 or 3 1/2 inch squares. Dust with
cornstarch and stack wrappers on top of each other. Wrap in plastic wrap
and store in refrigerator. EGG ROLL WRAPPERS: Run dough twice through the
same slot just like the wonton wrappers. Cut into 5 or 5 1/2 inch squares.
The size of the square is determined by the width of the dough.
Therefore, try to keep the width of the rolled out sheet to almost, or as
wide as, the width of the noodle slot. The minimum width should be at least
5 inches but is even better if it is 5 1/2 inches.
DO AHEAD NOTES: Noodles or wrappers can keep in the
refrigerator for several days or in the freezer for several weeks.
COMMENTS: It is much easier and more fun if you use the noodle maker
machine, especially in making wonton and egg roll wrappers. It is very
difficult, if not impossible, to hand roll the dough out as thin as the
machine can. Home made noodles and wrappers are s much better than store
bought ones (they are available in most oriental food stores and
supermarkets) that, once you've made them, you're hooked! It's a fun family
project because your children will love seeing the noodles and
wrappers being rolled out by the little machine. They'll fight to get
their turn to help crank the slot, help feed the dough through, or cut
and dust the wrappers. The author recommends doubling or tripling
the recipe so you'll have enough to u se for several weeks, since they
freeze so well. Yield: 1 1/2 lb egg noodles, 80 to 100 sheets wonton
Reply 49 of Note 1 Board: FOOD
BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99
To: BGMB90B ELAINE RADIS
ELAINE RADIS Time: 8:56 AM
MM: RICE NOODLE DOUGH (FUN)
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