from fermented doughs; they cooked pasta for
an hour or more until it was very moist and
soft; they frequently paired it with cheese, and
used it to wrap around fillings.
Dumplings and Noodles in Early China
Flour sifted twice,
Flying snow of white powder,
In a stretchy, sticky dough
Kneaded with water or broth, it becomes
shiny.
...
Then water is set to boil over the fire,
Waiting for the steam to rise,
We hitch up our clothes,
we roll up our sleeves,
And we knead, and we shape, and we
smooth, and we stretch.
Finally the dough detaches from our
fingers,
Under the palm it is perfectly rolled out in
all directions