JAPANESE WHITE NOODLES                 Servings:

1   T.        salt                     3   c.    wheat flour
3/4 c.        warm water

    Dissolve salt in water.  Put flour in a large bowl, add water.  Sir until
mixture is crumbly, then form into a ball.  Put in a plastic bag to rest for
1/2 hour (or refrigerate several hours).  Knead or stamp dough 10-15 minutes
until smooth and satiny.  Roll dough out on a well floured board to about
1/8 inch thickness, in a very large oval.  Sprinkle generously with flour.
(It can be wrapped in plastic and refrigerated up to 3 days or frozen up to
2 weeks at this point)  Fold dough like a fan into 4 or 5 folds.  Cut into
1/8 inch to 1/4 inch strips.

	Bring a large pot of water to a rapid boil.  Lightly shake excess flour
off noodles, and add to water.  Let come back to a full rolling boil.  Add
1 cup cold water.  Repeat twice.  Drain, rinse, and drain again.