Chuka-men (Very Thin, Round Japanese Noodle - for cold noodle dish)

• 3 cups unbleached all-purpose flour
• 2 large eggs
• 2 tsp salt
• 1/2 Tbsp lye water (you can get this at an Asian market)
• 1/2 cup water

Mound the flour on a clean work surface and make a well in the center. In a small bowl, whisk together the eggs, salt, lye water, and water. Pour the liquid into the center of the flour, mixing it carefully with the tips of your fingers in a circular motion, gathering up the flour gradually. Once the dough comes together, knead vigorously for about five minutes. The dough should be a bit leathery and elastic. Cover with a damp cloth and set aside to rest in a cool place about 2 hours.

Dust a pasta roller machine with a bit of cornstarch to prevent dough from sticking. While working the dough, keep the unworked dough under a damp kitchen towel to keep it moist. Roll out to the thinnest setting (7 on KitchenAid pasta roller) and cut with a capellini or Angel Hair cutter.

Cook in boiling water for about 1 minute. Drain and chill for serving.

Makes 6 servings, 7 WW PointsPlus each (total 39 for the recipe).