Ronco Pasta Maker Manuel d'utilisateur télécharger pdf (Page 23)

CHINESE EGG NOODLES

These rich, golden noodles are great with a wide variety of sauces. This is also the

preferred dough for won ton wrappers and other Asian dumplings.

Makes 1 pound: use for angle hair, regular spaghetti, linguine and fettuccine-width

Asian noodles as well as won ton wrappers

3 cups all-purpose unbleached flour

½ teaspoon salt

 cup milk

3 “large” egg yokes

Water

Cornstarch

1. Measure the flour by scooping it into a measuring cup and leveling off with

the back of a knife. Sift it into the mixing container of the pasta machine

along with the salt.

2. Measure the milk in a liquid measuring cup. Add the egg yokes and lightly

beat with a fork. Add enough water to make ¾ cup.

3. Start machine and slowly poor the liquid into the mixing container. Process,

adding additional water by tablespoons if needed and extrude as directed in

machines manual.

4. Spread the noodles out on wax paper or kitchen towels. Let dry for at least

15 minutes or up to 2 hours before using. Sprinkle lightly with cornstarch to

prevent stickiness. Store in the refrigerator for up to 24 hours or freeze up to

one month.

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Ronco Pasta Maker Manuel d'utilisateur Page 23