Wednesday, February 21, 2007
1 1/2 cups all-purpose-flour
1/2 tbsp fine salt
1/2 cup water
1/4 tsp lemon-yellow food coloring
1 tsp lihia or wood-ash lye
2-3 tbsp cornstarch
1. Add salt to flour. Combine walter, lihia and food coloring. Add flour and mix well. Knead until smooth. Sprinkle flour on table and roll out dough thinly with a rolling pin. Sprinkle conrstarch on top of flatten dough, then roll as with the jelly roll. Slice into thin strips.
2. Spread and let dry before dropping one by one in boiling water. Let boil for 3 minutes or until noodles are half cooked. Drain and toss on a greased tray. Cool. Pack in plastic bag and store in refrigerator.
***When you find dough too hard to knead, moisten hands with water.
source : Rholand / Chef to Chef
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