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1
Combine all ingredients except the oil in a large bowl and beat until smooth.
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2
Strain through a fine wire sieve.
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3
Mix in oil and let rest for 30 minutes.
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4
Coat an 8 or 9-inch square pan with oil.
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5
Fill the part of the steamer which contains water, and bring to a boil.
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6
Stir up the reserved noodle batter to recombine.
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7
Coat the bottom of the oiled pan evenly, using about 1/2 cup batter.
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8
Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
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9
Steam 5 minutes; remove pan from steamer and place in a container of cold water.
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10
Keep in the cold water until the steamed mixture is cool.
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11
Remove mixture from pan and place on a lightly oiled baking sheet.
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12
Lightly brush the top with oil.
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13
Continue in this manner until all batter has been used, stacking the sheets on one another.
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14
Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
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15
The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
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16
This may be frozen.
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17
To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
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18
Drain and cook briefly in plenty of boiling water as for other types of pasta.
