EN23
Dough
Dough rolling
➀
Cut it into 2
-
4 equal parts with a kitchen knife or a spatula.
➁
Sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate.
(Refrigerated dough must bring to room temperature before rolling.)
Cut dough
➂
Fold the dough, and cut it from one side into noodles of 3 mm width.
(When it is difficult to cut the dough, sprinkle some kneading flour on the dough.)
Cook noodle
➃
Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle
and put them in the pot for boiling.
(The time reference for boiling noodle is 8
-
13 minutes.)
➄
Wash away viscous liquid with cold water and drain the water completely.
Dough rolling
➀
Cut it into 4 equal parts with a kitchen knife or a spatula.
➁
Sprinkle kneading flour, and use rolling pin to roll the dough into a 1 mm thick round plate.
Cut dough
➂
Sprinkle kneading flour on the dough and roll it from one side. And then cut it into
noodle of 5 mm width.
(The boiled noodle will grow slightly thicker, so it is better to cut the noodle more thinner.)
➃
Shake the noodle to separate them from each other, and sprinkle kneading flour on them.
Cook noodle
➄
Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle
and put them in the pot for boiling.
(The time reference for boiling noodle is 3
-
5 minutes.)
•
Step
➀
to
➂
can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)
Tips
*1 Warm water approx. 35
-
40 ˚C.
*2 You can use starch or high-gluten flour
instead of kneading flour.
*3 Wheat flour only for pasta making can
be purchased from gerneral baking
material stores easily.
■
You can also make colourful pasta!
Boil the vegetables in short time, use
food processor to mash them into
paste and then pour them into the
bread pan.
Reduce the same amount of water by
10
-
30
g
(mL) as that of additional
ingredients.
[Basic amount is 120
g
(mL)]
•
Black sesame seed powder 1 tbsp
………water quantity of 120
g
(mL)
Tomato mush 47
g
(3 tbsp)
………water quantity of 90
g
(mL)
Spinach mush 50
g
………water quantity of 90
g
(mL)
Preparation
➀
Install
blade for noodles and mochi
in
the bread pan.
➁
Mix A in a metal bowl or the like.
➂
Mix B in another container.
➃
Add A B in the bread pan sequentially.
(add olive oil to pasta dough last)
Menu 19
Udon
/
pasta dough
Time required: approx. 15 min
Method
1.
Select menu "19"
2.
Press "
" button
after 15 minutes
3.
Press "
" when you hear beep
sounds.
Take out the dough right away.
4.
Let the smooth surface face up, shape
it into a ball and then wrap it with cling
film and
place still.
• Udon noodles…it can be preserved
approx. 2 hours in room temperature
(keep in a refrigerator in hot weather).
• Pasta…keep in a refrigerator for
approx. 1 hour.
Pasta dough
(3
-
4 servings)
High-gluten flour
150
g
Durum flour*
3
150
g
Salt
5
g
(1 tsp)
Eggs (evenly mixed)
50
g
Water
120
g
(mL)
Olive oil
4
g
(1 tsp)
Kneading flour*
2
An appropriate quantity
A
B
Udon dough
(3
-
4 servings)
(not for making Soba noodle and ramen dough)
High-gluten flour
150
g
Low-gluten flour
150
g
Salt
10
g
(2 tsp)
Warm water*
1
160
g
(mL)
Kneading flour*
2
An appropriate quantity
A
B
■
When storing
• Refrigerator (can be preserved for 2
-
3 days )
Sprinkle kneading flour and then wrap it with a cling film.
• Freezer (can be preserved for a month)
Cut it in width of noodle, and wrap it with a cling film. (see the following)
• The appearance, softness of dough and taste of pasta is different from those of the pasta
available in the market. (P. EN39)
Udon
Pasta
Method
Method
SD-PM107_P14-26.indd 23
3/5/2018 19:14:46
