Thursday, October 25, 2007

Fresh Udon.

After reading this issue of Saveur, I just had to try to make fresh udon noodles. I don't have udon flour, but I do have whole wheat. Hmmm.

The noodles turned out great. Very flavorful and just the right texture. Yummy.

I used pre-ground organic whole wheat flour for this batch to see how it I am going to try to make some using some of our own freshly ground wheat berries!

The recipe is in the latest Saveur magazine issue - the recipe comes from the book "At Home With Japanese Cooking" by Elizabeth Andoh. There is also an easy to follow step by step recipe here, which has a more accurate water to flour ratio than in the magazine (I had to add a bit of water).

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