Japanese Udon

4 c All-purpose or whole-wheat flour
1 ts Salt
1 Egg yolk
1/2 To 2/3 Cup cold water

Sift flour and salt together into a large bowl. Add the egg yolk and enough cold water to make a stiff dough. Knead thoroughly. Cover the dough with a damp cloth and let it stand for 30 minutes. Sprinkle a board and rolling pin with additional flour. Roll out the dough until it is paper-thin. Fold the dough into a long, loose roll and cut it crosswise into strips, 1/10 inch wide. When unrolled, the dough strips should be at least 12 inches long. Cook for three or four minutes in boiling salted water

If you have a pasta rolling machine use it instead.

Japanese Udon printer friendly version located here.
Click Back to return.