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Ingredients
- 1 3/4 c. all-purpose flour, plus 2 Tbsp.
- 2 Tbsp. gluten flour*
- 1/2 tsp salt
- 1 lrg egg about 7 Tbsp. water
- 1/8 tsp oriental sesame oil, or possibly vegetable oil
- 1/3 c. cornstarch, (about)
- 2 3/4 c. all-purpose flour, plus 1 Tbsp.
- 3 Tbsp. gluten flour*
- 3/4 tsp salt
- 2 lrg Large eggs about 9 Tbsp.
- 1/2 tsp oriental sesame oil, or possibly vegetable oil about 1/2 c. cornstarch
Directions
- In a food processor fitted with a metal blade, process the flours and salt to mix them well. Beat the Large eggs with 5 Tbsp. (6 Tbsp. for the larger recipe) water. Turn on the machine and gradually add in the mix, processing just till the dough begins to create 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, that 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 possibly 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 in all but 2 Tbsp. of the water and blend it first into the egg and then incorporate the flour. Add in sufficient water to make a lose but not gooey dough. Pick up about 1/3 c. 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 min till 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 possibly 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 hook.
- 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 possibly 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 possibly till the dough is 1/8-inch thick for hearty noodles or possibly 1/16-inch thick for delicate noodles and wonton or possibly egg-roll wrappers.
- Spread the rolled dough on a tea towel to dry slightly and become hard.
- After you roll out the remaining dough pcs, the first piece should be ready to cut.
- Run the cornstarch-dusted dough through the 1/8-inch or possibly 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 min before cooking them, or possibly refrigerating or possibly freezing them for future use.
- To cut wontons or possibly 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 possibly 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 possibly opened tin can (e.g., a tuna can). Allow the cut pcs to dry about 10 min, 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 pcs. Flatten one of the dough pcs 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 till 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 possibly 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
- continued in part 2
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