Basic Egg Noodle Dough
Source of Recipe
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Recipe Introduction
for noodles, wonton wrappers, egg roll wrappers,
etc...
Yield:
1-1/2 lb. egg noodles
or
80 - 100 sheets wonton wrappers (3-1/2 inches square)
or
25 sheets egg roll wrappers (5-1/2 inches square)
List of Ingredients
3 extra large eggs
2 2/3 tbsp. water
3 cups unsifted all purpose flour
Recipe
To make dough by hand:
Beat eggs with water, then add flour.
Beat in the first 2 cups in your mixer and the last cup by hand, as the
dough is very dry.
Mix until the ingredients adhere.
Knead on board (no need to flour the board) for at least 10-15 minutes,
until dough is smooth.
Divide dough into 2 balls keeping one covered while you work on the
other.
Roll out to desired thinness then cut into narrow strips for noodles or
the appropriate squares for wonton skins or egg roll wrappers. (these
should be as thin as possible).
To make dough by pasta machine:
Mix and knead dough as described above.
Roll dough by hand so it is thin enough to fit through the widest slot
of the kneading section of the noodle maker.
Run it thru once.
Then continue to run dough through the slot, but increasing the
thinness gauge until you have the dough at the desired width.
The dough is now ready for any one of the following steps:
Fresh Egg Noodles:
Put on the spagetti attachment and run dough once thru the spaghetti
slot.
Cut noodles to desired length.
Dust with cornstarch.
Wrap in plastic wrap and place in refrigerator.
Wonton Wrappers:
Run dough twice thru the last or next to the last slot. The dough
should be thin as possible.
Cut dough into 3 or 3-1/2 inch squares.
Dust with cornstarch and stack wrappers on top of each other.
Wrap in plastic wrap and store in the refrigerator.
Egg Roll Wrappers:
Run dough twice thru the same slot just like the wonton wrappers.
Cut into 5 or 5-1/2 inch sqaures.
The size of the sqaure is determined by the width of the dough.
Therefore, try to keep the width of the rolled out sheet to almost, or
as wide as, the width of the noodle slot.
The minimum width should be at least 5 inches but is even better it is
it 5-1/2 inches.
Do-ahead Notes:
Noodles or wrappers can keep in the refrigerator for several days or in
the freezer for several weeks.
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