Self-Stomped Thick White Noodles

Name: Self-Stomped Thick White Noodles
Yield: Makes 4 servings
Ingredients: 3 1/2 cups udon flour (see Tips, below) or other high-gluten white wheat flour; 1 tablespoon salt, dissolved in 3/4 cups warm water

By Elizabeth Andoh

May 16, 2006

_(Te Uchi Udon)

Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ At Home with Japanese Cooking. _Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._

Elizabeth Andoh shares her tips with Epicurious:

·Udon ko (high-gluten udon flour) is sold at Asian groceries; high-gluten bread flour can be substituted. ·Although a tatami-matted floor is an ideal surface on which to stomp noodles, American linoleum-covered flooring works well, too. If your kitchen has a hard wood or flagstone floor, you will need to spread a large bath towel under the plastic cloth to provide some cushioning. · If foot-stomping is not your style, you can use mechanical kneading devices such as a dough hook on a food processor, or a lasagna attachment to a pasta machine.

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