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bertjk

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  1. aprilmei: I did try cutting the dough outside of the pot to dump them in all at once, but the problem again was that the dough was too soft, and when left in a pile they soon started sticking together. It would be interesting to see what sort of knife it is exactly that they use. I figured sharpness would be necessary, so I used my only "nice" knife, a henkels santoku. I would be first to admit that this is probably not the right size or style of knife for this sort of thing though. As far as kneading goes, I kneaded it by kitchenaid for 6+ minutes before kneading some more by hand. I'm still a dough novice, but I thought that that was probably enough. Anyone feel free to correct me... As for the cutting part, the best(most familiar)-shaped pieces came when the knife was drawn in a smooth but sharp cutting motion, and not just in a scraping manner. At least with the santoku, this was much more of a violin-bow/forearm movement than any sort of wrist movement I think. From the posts so far, I'm guessing that chilling the dough would be the way to go for my next attempt. Hmm I wonder if a vegetable peeler would work if the dough was firm enough? =P Bert
  2. Thanks for the tip and the welcome, Suzanne. Eventually I did contact the poster with the Florence Lin reference (thanks, jo-mel), and was kindly directed to the Wei-Chuan Noodles: Home-Cooking book which contained a recipe. (The Florence Lin book did not) I then promptly found the book at Borders, for $20, which was great, especially since it saved me from spending $40 buying the F.L. book on Amazon. As for the dough recipe, it was something almost absurdly simple: 400g all purpose flour 180g water And I forget but maybe 1/4 tsp salt. The only part that makes the noodles special is the knife cutting part. I found it much harder to cut off thin flakes of dough with a knife into boiling water than I expected. First of all, if I hold the dough over the water, then it soaks up the steam and quickly becomes softer and more sticky/mushy, making cutting difficult. If I hold it away, then I would need much better aim than I currently have. Maybe next time I can try chilling /partially freezing the dough first, for extra firmness. Anyone else have advice on this? Thanks, Bert
  3. Hi all, I'm sorry if this has already been asked, but I just couldn't find the answer to this from browsing this forum or googling (even in multiple language encodings). Does anyone know the actual recipe for these knife-shaven noodles? Googling only gives me restaurant reviews, and the closest my set of wei-chuan books get is a recipe on "cat ear" noodles. I know that these noodles can be cooked in pretty much whatever flavor of soup base it seems, but I'm only interested right now in the recipe for the pasta dough itself.. Thanks, Bert
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