Japanese Udon
Directions:
Sift flour and salt together into a large bowl. Add the egg yolk and
enough cold water to make a stiff dough. Knead thoroughly. Cover the
dough with a damp cloth and let it stand for 30 minutes. Sprinkle a
board and rolling pin with additional flour. Roll out the dough until
it is paper-thin. Fold the dough into a long, loose roll and cut it
crosswise into strips, 1/10 inch wide. When unrolled, the dough
strips should be at least 12 inches long. Cook for three or four
minutes in boiling salted water
If you have a pasta rolling machine use it instead.
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