On Dec 2, 3:24 pm, "Cshenk" > wrote:
> "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.

I always use homemade noodles fresh, rather than drying them.
>
> 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.

Those rolling pizza cutters are what I use. I never thought about
oiling the *blade*.
>
--Bryan