The instructions for making udon noodles said to knead the dough until it was as firm as your earlobe. I thought the dough was firm enough, but after it rested all day it was far too soft and stretchy. It resulted in tasty but unattractive noodles.
On day two, I kneaded a little more flour into the leftover dough. The second batch was not nearly as stretchy and ugly. Must calibrate my earlobes.
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