"Bobo Bonobo(R)" < wrote
>> Title: Xxcarol's Homemade Udon
>> Categories: Xxcarol, Japan, Pasta
>> Yield: 8 Servings
>>
>> 4 c All purpose flour, or wheat
>> 1 ts Salt
>> 1 ea Egg yolk
>>
> Isn't that pretty much how you'd make an American noodle?

Yes, the difference is the thickness and that these are used 'fresh' not
dried. You want them about 1/4 to 1/3 inch thick all around. If making your
own, you can add a pinch of seasoning to the mix which is a nice touch.

The ones in bags are just fine so I only make my own when entertaining kids.
The 7-12 YO set get a kick out of making them. Cutting is easiest with an
oiled plastic knife.

Then we'd stir up an udon nabe dish.