Chinese egg noodle dough (hand,mixer,or food processor) p
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chinese egg noodle dough (hand,mixer,or food processor) p
  Chinese    Dough    Processor    Pasta    Eggs    Noodles  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43888. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chinese egg noodle dough (hand,mixer,or food processor) p
 Categories: Chinese, Pasta, Cookbook
      Yield: 1 Servings
 
           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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 43888 (Apr 03, 2005)

[an error occurred while processing this directive]