HOMEMADE NAMA (FRESH) UDON NOODLES RECIPE | ALLRECIPES
Simple, traditional and healthy Japanese noodles. Serve hot or cold.
Provided by BloodySundayAlchemistHana
Categories Everyday Cooking
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine bread flour, all-purpose flour, and salt together in a large bowl. Mix in water slowly until dough comes together into a rough ball.
- Turn dough out onto a work surface and knead until smooth and elastic, about 15 minutes. Wrap dough in plastic wrap and refrigerate, at least 3 hours or overnight.
- Remove dough from the refrigerator and cut in half. Dust the dough, rolling pin, and your work surface with bread flour. Roll one piece of dough into a rectangle about 1/16-inch thick. Fold rectangle into thirds like a letter. Cut dough crosswise into thin strips. Repeat with second piece of dough.
Nutrition Facts : Calories 356.1 calories, CarbohydrateContent 73 g, FatContent 1.3 g, FiberContent 2.5 g, ProteinContent 11 g, SaturatedFatContent 0.2 g, SodiumContent 585.1 mg, SugarContent 0.2 g
FRESH LASAGNA NOODLES RECIPE | MARTHA STEWART
Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds before using.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes 24 squares (4 inch) or 16 strips (4 by 13 inches)
Number Of Ingredients 3
Steps:
- Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporating a small amount at a time, switching to hands as dough becomes stiff.
- Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 10 minutes. Cover with plastic, and let dough rest on counter for 1 1/2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
- Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
- Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times. Place on a parchment-lined baking sheet until ready to use, placing a piece of parchment or plastic between layers. Use immediately.
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