Prep 50 mins
Cook 15 mins
This recipe is from James McNair's Pasta Cookbook. I have not tried this, but am posting it in reply to a request. The unusual ingredients may be found in Asian markets. A large steamer into which shallow pans can be placed is used in this recipe. The use of two or more 8 or 9-inch square shallow pans is recommended to expedite noodle production. I was not sure how to list the times for this recipe, as it does not stand alone. All times are approximations and guesses.
- Combine all ingredients except the oil in a large bowl and beat until smooth.
- Strain through a fine wire sieve.
- Mix in oil and let rest for 30 minutes.
- Coat an 8 or 9-inch square pan with oil.
- Fill the part of the steamer which contains water, and bring to a boil.
- Stir up the reserved noodle batter to recombine.
- Coat the bottom of the oiled pan evenly, using about ½ cup batter.
- Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
- Steam 5 minutes; remove pan from steamer and place in a container of cold water.
- Keep in the cold water until the steamed mixture is cool.
- Remove mixture from pan and place on a lightly oiled baking sheet.
- Lightly brush the top with oil.
- Continue in this manner until all batter has been used, stacking the sheets on one another.
- Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
- The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
- This may be frozen.
- To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
- Drain and cook briefly in plenty of boiling water as for other types of pasta.
you know what I just realized? When I tried this I used glutinous rice flour. I'm going to try it again with normal rice flour and I bet it will work.