chef fann's Profile
This recipe serves aprox. 4 people and is made in the food processor so its easy on the arms and doesn't overwork the gluten...
3 cups high gluten white flour - udonko is preferred but high gluten bread flour will work
In a food processor combine the flour and salt. Add the water and mix just until a ball forms. Add more water if nec. but stop as soon as ball forms. Remove from processor and knead one or two times and form into a ball. Place in bowl covered with plastic wrap and let rest at least on hour.
Turn the dough out onto a floured surface and roll the dough about 1/6 an inch thick. To achieve the most yield it is helpful to roll the dough into a square or rectangle shape. Roll the dough into a cylinder or log shape and cut with a large chefs knife into 1/6 inch wide slices.
Bring a pot of unsalted water just to the boil and add the noodles. Keep the water at a simmer - not a strong boil and cook 7 - 10 minutes. You want a good chew to this pasta so be sure not to overcook. Drain and then rinse with cold water twice, three times is even better.
Use your fresh udon in the recipe of your choice.