Panasonic SD-PT1002 Operating Instructions Manual page 65

The appearance and softness
of dough and the taste of pasta
is different from those of the
pasta available in the market.
Udon
Dough rolling
Cut it into 2 - 4 equal parts with a
kitchen knife or a spatula.
Sprinkle kneading flour, and use rolling
pin to roll the dough into a 3 mm thick
round plate.
Refrigerated dough must bring to
(
room temperature before rolling.
Cut dough
Fold the dough, and cut it from one side
into noodles of 3 mm width.
When it is difficult to cut the dough,
(
sprinkle some kneading flour on the
dough.
Cook noodle
Boil water in a big pot till bubbling, and
then pat off the kneading flour on the
noodle and put them in the pot for boiling.
(The time refer for boiling noodle is 8 - 13 minutes.)
Wash away viscous liquid with cold water and drain the water
completely.
Pasta
Dough rolling
Cut it into 4 equal parts with a
kitchen knife or a spatula.
Sprinkle kneading flour, and use
rolling pin to roll the dough into a
1 mm thick round plate.
Cut dough
Sprinkle kneading flour on the dough
and roll it from one side. Then cut it into
noodles of 5 mm width.
The boiled noodles will grow
(
slightly thicker, so it is better to cut
the noodle thin.
Shake the noodles to separate them
from each other, then sprinkle kneading
flour on them.
Cook noodles
Boil water in a big pot till bubbling. Then pat off the
kneading flour on the noodles and put them in the pot for
boiling.
(The time reference for boiling noodle is 3 - 5 minutes.)
Step to can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)
Time required: approx. 15 min
)
)
)
EN65