ThaiRice Flour Noodles
Sift dry ingredients into a bowl…repeat 3 - 4 times…make
a well in the center and add the oil and the eggs or enough water to equal 2
eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid
to form a stiff dough. Dough is fragile and needs gentle handling. It is not
suitable for use in a pasta maker.
This , lightly beaten
Sift dry ingredients into a bowl…repeat 3 - 4 times…make
a well in the center and add the oil and the eggs or enough water to equal 2
eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid
to form a stiff dough. Use hands to knead the dough into a smooth ball.
Generously dust board and rolling pin with rice flour. Roll out the dough as
thin as possible. Cut into noodles. The pasta is now ready to cook or freeze
uncooked for future use. Cook in boiling salted water for about 10 minutes or
until al dente.
This Rice
Flour Noodles Dough is fragile and needs gentle handling. It is not
suitable for use in a pasta maker. Vegetable oil is variable…add enough to
make a smooth ball. Noodles require longer cooking time then wheat pasta does.
Food processors are not recommended in this recipes preparation. For more
details visit For more details visit http://www.indomunch.com/
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Representing Rice Flour Noodles in
the website http://www.indomunch.com
Tags: 2 eggs, al dente, dry ingredients, food processors, pasta maker, recipes, rice flour, rolling pin, smooth ball, stiff dough, vegetable oil, wheat pasta
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