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Once you have a big, round (and very thin) sheet of dough, you fold it into little stair steps and cut the noodles. The noodles are amazingly strong, probably due to all the walking and rolling on them. The instructor showed us how to hold a handful of noodles and slap them on the table to get the excess flour and corn starch off. I was surprised that they didn't break off. Copyright Andrew Gray 2004 | ||
