Kenneth Sharp asked for a recipe for rice noodles for Asian cuisine and whole
grain pastas. I'd be delighted if the group would consider extending its
scope to include pastas. I have a Pasta Express machine, which I've enjoyed,
even though I don't have the time to use it I'd like. It has without fail
produced some lovely things when I have.
Here's a rice noodle recipe from "The Ultimate Pasta Machine Cookbook," Tom
LaCalamita, Simon & Schuster.
"The following recipe can be extruded as thin as angel hair for such dishes
as Cantonese Rice noodles with Beef or as wide as linguine for Thai Rice
Noodles with Broccoli"
Dry Ingredients: 1 3/4 cup bread flour sifted with 1 1/4 cups white rice
flour.
Liquid Ingredients: 3/4 cup water.
Following the instructions in your owner's manual, prepare and set up the
pasta machine with an extruder die to make the desired shape of pasta. . . .
All ingredients must be at room temperature. Add the dry ingredients to the
pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the
liquid ingredients through the feed tube. Mix for approximately 3 minutes, or
until the dough appears to be coming together in soft, pea-sized crumbs.
Following instructions begin to extrude dough, cutting off the first 2 to 3
inches to discard. As pasta begins to come out, gently move it away from
machine and cut with a sharp paring knife or scissors at desired lengths.
Place on a wire race or clean kitchen cloth. Sprinkle lightly with flour and
gently toss with fingers so noodles do not stick together. Let sit for at
least 30 minutes before cooking or store for later use."
Although this if for a machine, I can't imagine that the same ingredients
won't be fine for hand-made pasta.
Mitch