Homemade Udon Noodles with Rice Bran

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   ["Knead the ingredients in a bread machine on the ""udon"" setting.", "If unavailable, knead on the ""bread dough"" setting.", "Put the dough in a plastic bag, or wrap in plastic wrap, and let sit for 30 minutes.", "Roll out the dough with a rolling pin to a relatively even thickness, dust in flour, then pass dough though a pasta maker (on the middle thickness setting.", "On my machine, this would be the 3rd level.)", "to stretch to appropriate thickness.", "Set your pasta machine to udon thickness (similar to the thickness of fettucine), and cut.", "Dust your work surface with plenty of flour, then coat the noodles.", "If there's not enough flour, the noodles will stick.", "Boil in a generous amount of water to desired firmness.", "Strain in a colander, rinse well, firm the noodles with chilled water, then they're ready to serve.", "Try them with ""Petanko""'s ""Tasty!", "Easy!", "Udon Dashi Soup Stock"

* Per serving · 4 servings · Values may vary.