This recipe can be used for wonton wrappers, noodles and even Egg rolls.
Notes about the dough:
It likes a little time out in the refrigerator after you knead the pucky out of it.
If you plan on steaming it, make sure you’ve rolled it thin.
Ingredients:
3-4 large eggs
2 2/3 tbsp water
3- 4cups of bottom of the mill flour (all purpose)
(variations in egg size may mean that you have to add more flour or not as much)
Beat the eggs and water together. Mix (I do this by hand because I am too lazy to clean the mixer) in the flour one cup at a time. If you are using a mixer you can mix the first two cups in and wait a few minutes. Then mix the third cup by hand.
Knead the dough as if it were a sin.
After fifteen minutes the dough should be a firm smooth ball.
Wrap dough in plastic wrap and put the dough in the refrigerator for an hour.
If you have a pasta maker, roll the dough out and cut.
If you don’t have a pasta maker (or don’t want to wash it) roll half of the ball out at a time.
Noodles can be as thin or thick as you like, cut into strips and hang them over the back of a chair for a few minutes. Then place them into a bowl and dust them with rice flour to store, or use them immediately.
Wrappers want to be rolled out to be as thin as possible.
